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“The ultimate South Tyrol comfort food. Serve these little gems in a rich broth, as an accompaniment to roasts and stews, or as a pasta course with a meat sauce. The speck (or ham) is optional.”
READY IN:
45mins
SERVES:
4
YIELD:
8 canederli
UNITS:
US

Ingredients Nutrition

  • 150 g day-old bread (try it with rye!, about 5 ounces)
  • 12 onion, chopped fine
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 80 g speck, chopped fine (or prosciutto or ham, about 3 ounces)
  • 2 eggs
  • 100 ml milk (about 1/2 cup) or 100 ml water (about 1/2 cup)
  • 1 tablespoon parsley, chopped fine
  • salt and pepper, to taste

Directions

  1. Cut the bread in fine cubes and place in a mixing bowl.
  2. Saute the onion in the butter until tender. Mix with the bread.
  3. Add the flour and the speck.
  4. In a separate bowl blend the eggs, milk, parsley, salt and pepper; add to the bread, mixing well.
  5. Let the mixture rest for 15 minutes. The mixture shouldn't be too wet; add flour as needed.
  6. Form about 8 round dumplings.
  7. Bring a pot of water to a gentle boil, add the canederli, and cook for 15-20 minutes with the cover askew.

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