Canederli (knödel)

Instructions

Spinach Canederli:

1. Cut the bread in small cubes/pieces, about 1cm diameter. You can use a mixer with blades but make sure to not make it into a powder. TIP: It is easier to cut the bread when it’s still fresh and less hard.
2. Rinse well the spinach and boil. Once cooked, rinse well and blitz/mince.
3. In a small non-stick pan, melt the butter and add the spinach, the finely chopped onion and garlic plus salt, pepper and nutmeg, stew for about 5 min.
4. In a big bowl, mix the chopped bread, the spinach, the egg and the milk.
5. Mix very well (I prefer to use my hands to squeeze the bread pieces and combine everything together).
6. Add the flour and mix again.
7. Let the mix rest for 30min at room temp.
8. Now place a big pot with generous water on the stove to boil. I usually add a veggie stock to add extra flavors.
9. While you wait for the water to boil, start making the canederli: wet your hands, take some of the mix and form a ball, roughly the size of your palm.
10. Place them on a non-stick surface, like parchment paper or a silicone mat.
11. Once done, place one (trial test) in the boiling water (not too aggressive, but it has to be boiling).
12. Cook it for about 10 min. Take it out with a sieve/colander to remove excess water and let it cool for a few minutes. Try it to make sure that: seasoning is fine (salt, pepper, nutmeg); consistency is fine (you don’t want it too wet: if so add more bread or flour; if too hard and dry, dilute with extra milk). It should also not bee too soft when you bite it: if that’s the case, reduce the cooking time by 2 minutes. The cooking time also depends on the final size of your canederli.
13. Eventually repeat the test with a new canederlo, otherwise cook the whole bunch. Make sure they are well rinsed from cooking water, and place onto a plate. They are ready to eat!

Cheese Canederli:

1. Cut the bread in small cubes/pieces, about 1cm diameter. You can use a mixer with blades but make sure to not make it into a powder. It is easier to cut the bread when it’s still fresh and less hard.
2. Warm up the milk until it’s lukewarm, then combine it with the bread in a big bowl.
3. In a small non-stick pan, warm a small piece of butter and add the finely chopped onion.
4. Cook until translucent and make sure it doesn't burn.
5. To the big bowl with the bread, add the cheese, flour, cooked onion, chopped chives and parsley and egg.
6. 
7. Mix very well (I prefer to use my hands to squeeze the bread pieces and combine everything together).
8. Let the mix rest for 30min at room temp.
9. Now place a big pot with generous water on the stove to boil. TIP: I usually add a veggie stock to add extra flavors.
10. While you wait for the water to boil, start making the canederli: wet your hands, take some of the mix and form a ball, roughly the size of your palm.
11. Place them on a non-stick surface, such as parchment paper or a silicone mat.
12. Once done, place one (trial test) in the boiling water (not too aggressive, but it has to be boiling).
13. Cook it for about 10 min. Take it out with a sieve/colander to remove excess water and let it cool for a few minutes.
14. Try it to make sure that: seasoning is fine (salt, pepper); consistency is fine (you don’t want it too wet: if so add more bread or flour; if too hard and dry, dilute with extra milk). It should also not bee too soft when you bite it: if that’s the case, reduce the cooking time by 2 minutes. The cooking time also depends on the final size of your canederli.
15. Eventually repeat the test with a new canederlo, otherwise cook the whole bunch. Make sure they are well rinsed from cooking water, and place onto a plate. They are ready to eat!

Mushroom Canederli:

1. Cut the bread in small cubes/pieces, about 1cm diameter. You can use a mixer with blades but make sure to not make it into a powder. It is easier to cut the bread when it’s still fresh and less hard.
2. In a small non-stick pan, warm the oil and add the finely chopped mushrooms, parsley and onion, pepper and salt, stew until mushrooms are cooked, about 5-10 min.
3. In a big bowl, mix the chopped bread, mushroom mix, extra salt and pepper and the eggs.
4. Mix very well (I prefer to use my hands to squeeze the bread pieces and combine everything together).
5. If the mix feels very dry (depending on how old the bread is), add some water to help re-hydrate the bread.
6. Let the mix rest for 30min at room temp.
7. Now place a big pot with generous water on the stove to boil. TIP: I usually add a veggie stock to add extra flavors.
8. While you wait for the water to boil, start making the canederli: wet your hands, take some of the mix and form a ball, roughly the size of your palm.
9. Place them on a non-stick surface, such as parchment paper or a silicone mat.
10. Once done, place one (trial test) in the boiling water (not too aggressive, but it has to be boiling).
11. Cook it for about 10 min.
12. Take it out with a sieve/colander to remove excess water and let it cool for a few minutes.
13. Try it to make sure that: seasoning is fine (salt, pepper); consistency is fine (you don’t want it too wet: if so add more bread or flour; if too hard and dry, dilute with extra milk). It should also not bee too soft when you bite it: if that’s the case, reduce the cooking time by 2 minutes. The cooking time also depends on the final size of your canederli.
14. Eventually repeat the test with a new canederlo, otherwise cook the whole bunch. Make sure they are well rinsed from cooking water, and place onto a plate. They are ready to eat!