Canederli Dumplings with Taleggio Sauce

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Canederli are bread dumplings found in the north east of Italy, Trentino-Alto Adige, Friuli, and part of the Veneto area. They are similar to the German and Austrian "knodel" or the Jewish "Matzoh ball".

ShareTweetSaveShareSave to BigOven

Yields4 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Ingredients for the Dumplings
 1 lb Italian bread
 2 Scallions
 5 tbsp Butter
 1 Stem Thyme
 3 tbsp Flour
  cup Milk
 2 Eggs
Ingredients for the Sauce
 1 tbsp Fresh Parsley
 1 Scallion
 2 tbsp Butter
 1 lb Taleggio Cheese
  cup Milk

Directions for the Dumplings
1

In a large skillet, lightly saute chopped scallions in the 3 Tbsp (45 gr)butter

2

Add the cubed bread to the skillet and toss to coat the bread in the butter

3

Allow the bread to toast on one side, then stir so the bread browns lightly on all sides.

4

Transfer bread to a large bowl

5

Add eggs and a little milk and toss

6

Alternate remaining milk and flour and mix well

7

Shape bread mixture into 2” balls.

8

Put the balls into a pot of boiling, salted water.

9

Remove when they float to the top.

10

Brown them in a skillet with a 2 Tbsp (30 gr)butter

11

Keep warm while preparing sauce

Directions for the Sauce
12

Melt butter in a skillet

13

Add scallions and saute gently

14

Add cubed Taleggio and stir to melt,adding 1/3 cup milk a little at a time, as needed, until thick, pouring consistency is achieved.

15

Pour some sauce on a warm plate

16

Place the canederli on the sauce

17

Sprinkle with black pepper and chopped parsley.

Ingredients

Ingredients for the Dumplings
 1 lb Italian bread
 2 Scallions
 5 tbsp Butter
 1 Stem Thyme
 3 tbsp Flour
  cup Milk
 2 Eggs
Ingredients for the Sauce
 1 tbsp Fresh Parsley
 1 Scallion
 2 tbsp Butter
 1 lb Taleggio Cheese
  cup Milk

Directions

Directions for the Dumplings
1

In a large skillet, lightly saute chopped scallions in the 3 Tbsp (45 gr)butter

2

Add the cubed bread to the skillet and toss to coat the bread in the butter

3

Allow the bread to toast on one side, then stir so the bread browns lightly on all sides.

4

Transfer bread to a large bowl

5

Add eggs and a little milk and toss

6

Alternate remaining milk and flour and mix well

7

Shape bread mixture into 2” balls.

8

Put the balls into a pot of boiling, salted water.

9

Remove when they float to the top.

10

Brown them in a skillet with a 2 Tbsp (30 gr)butter

11

Keep warm while preparing sauce

Directions for the Sauce
12

Melt butter in a skillet

13

Add scallions and saute gently

14

Add cubed Taleggio and stir to melt,adding 1/3 cup milk a little at a time, as needed, until thick, pouring consistency is achieved.

15

Pour some sauce on a warm plate

16

Place the canederli on the sauce

17

Sprinkle with black pepper and chopped parsley.

Canederli Dumplings with Taleggio Sauce