Vegetarian version of knödel or canederli

Knödel are a traditional first course from the cuisine of Trentino, South Tyrol, southeastern Germany, Austria, the Czech Republic, Slovakia, and Poland. In Italy, they are known as canederli.

There are various recipes, and today we are presenting the Bavarian version, which you can also find inside the tents set up for Oktoberfest, which is being held this year from September 22nd to October 7th in Munich.

This recipe is suitable for vegetarians.

Lactose is present in the ingredients, so for those who are lactose intolerant, it is recommended to take a lactase enzyme tablet from Lactosolution 15 minutes before eating these tasty knödel.

Ingredients for 4 people 250 g of stale bread, cubed 50 g of butter 1/2 of a small onion 3 tablespoons of parsley 3 eggs 250 ml of milk 3 tablespoons of flour salt pepper

Preparation

1. For this knödel recipe, peel the onion and finely chop it.
2. Heat a pan, melt the butter, and fry the onion. Place in a glass container and let it cool completely.
3. In the meantime, crack the eggs and beat them well. Mix with milk, salt, and pepper.
4. Wash and chop the parsley.
5. Add the parsley and chopped onions to the cubed stale bread and mix well, letting it rest for a few minutes. Finally, add the flour.
6. Moisten your hands with cold water and form the dough into uniform spheres.
7. Meanwhile, bring water to a boil in a large pot, add salt, and add the spheres you have prepared. Do not let the water boil too vigorously, otherwise, the spheres will break.
8. Let the spheres boil for about 10 minutes. Then, remove them from the water and garnish with fresh chopped parsley.

There you have it, the knödel are ready. They can be served either as a first course in broth or plain as a side dish, and they pair well with a mug of beer.