Knödel (Semmelknödel)

🛒 Ingredients

• Stale white bread rolls 150 g · 375 kcal
• Whole milk (3.5% fat) 100 g · 64 kcal
• Large egg 50 g · 78 kcal
• Onion 30 g · 12 kcal
• Unsalted butter 10 g · 72 kcal
• Fresh parsley, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. Cut the stale bread rolls into small cubes (about 1 cm) and place them in a large bowl. Warm the milk slightly, then pour it over the bread cubes, ensuring they are evenly moistened; let it soak for about 10-15 minutes.
2. Meanwhile, finely chop the onion and parsley. Melt the butter in a small pan, then sauté the chopped onion until translucent; add the parsley and cook for another minute.
3. Add the sautéed onion-parsley mixture and the eggs to the soaked bread cubes. Season generously with salt and pepper, then mix everything thoroughly with your hands until well combined and a cohesive dough forms.
4. Bring a large pot of salted water to a gentle simmer. With moistened hands, form the dough into firm, smooth balls about 5-6 cm in diameter.
5. Carefully place the Knödel into the simmering water. Reduce the heat to low and simmer gently for 15-20 minutes, or until they float to the surface and are cooked through. Do not boil vigorously.
6. Once cooked, remove the Knödel with a slotted spoon and drain well. Serve immediately as a side dish with roasted meats and gravy, or with creamy sauces.