Canederli del Trentino is a fluffy dumpling specialty from the north of Italy. In the “valley of the sun”, the Val di Sole, people also love the little dumplings with a delicious cheese filling.
5 from 1 vote
Prep Time 30 minutesmins
Cook Time 20 minutesmins
Total Time 50 minutesmins
Course gnocchi, main dish
Cuisine Italian, Trentino South Tyrol, vegetarian
Servings 4porzioni
Calories 777.9kcal
Ingredients
300gbreador rolls white and old
200mlmilk
1onion
60gbutter
1tablespoonparsley
3eggs
150gflourbuckwheat
salt
nutmeg
150gCasoletor other cheese ripened for a short time
80gbaconoptional
someleaves sage
1handGrana cheeseor Parmesan grated
Instructions
Heat the milk. In a bowl, soak the bread in the milk. Finely chop the onions and fry them in a pan in melted butter until translucent. Chop the parsley. Add the parsley, onions and eggs to the bread mixture. Sprinkle buckwheat flour on top and mix well. Season the dough with salt and grated nutmeg.
Cut the cheese into approx. 1-2 cm small cubes. Flatten about 80 g of dough on your moistened palm. Place a piece of cheese in the centre of the dough and form a dumpling around the cheese with your hand. Roll round again in the palm of your hand. Repeat the process until all the dough is used.
Cook the canederli in lightly simmering salted water for 15 minutes. Meanwhile, cut the bacon into strips and fry in a little butter until crispy. Put aside. Now gently fry the sage leaves in butter. Toss the drained canederli in the sage butter and, if desired, serve with strips of bacon and plenty of grated Grana cheese.
Notes
The boiled canederli can be stored in the freezer for up to 2 weeks.