Knusprige Kaspressknödel 👉 Eine leckere Südtiroler Spezialität

Start by heating a pan.

Chop a small onion (or half, depending on size).

Add butter to the hot pan and sauté the onion until translucent.

Sprinkle in some salt and marjoram while sautéing the onion.

Once the onion is translucent, deglaze with warm milk.

While the milk heats, cut stale bread rolls into rough cubes.

Add a pinch of salt to the bread cubes, being cautious as the cheese will also be salty.

Add pepper and a pinch of nutmeg to the bread mixture.

Pour the warm milk and onion mixture over the bread cubes, cover, and let it soak.

Grate the Bergkäse (or Gruyère) cheese and set aside.

After the bread has soaked, add 2 eggs and chopped parsley to the mixture and knead it together.

Incorporate the grated cheese into the mixture and knead again.

Let the mixture rest for 10 minutes to allow the bread to fully absorb the liquid.

Form dumplings by taking a spoonful of the mixture, shaping it, and rolling it in bread crumbs.

Heat a generous amount of butterschmalz in the pan to about 170°C (338°F).

Fry the dumplings in the hot butterschmalz until they are golden brown on one side, then flip to cook the other side.

Once golden and crispy, remove the dumplings from the pan and cut one open to check the texture.

Serve the dumplings with broth or a creamy mushroom sauce, if desired.

Equipment Needed

Spice Level:

Dietary