Along with schnitzel and späzle, I love to get creative in experimenting with knödel recipes. There are generally two types, bread or potato. Once I made version blending the two. However, I got a very nasty comment from a German lady who was incensed over it. Full-on Teutonic rage. Knödel drama, what can I say? I prefer to keep the dram in the flavor. Consequently, Everything Knödel with Chive Cream Sauce is no exception.
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Everything seasoning is an easy and fun addition to so many dishes. This time, I used the bottle I had in my pantry. However, it is easy to make your own. So I have included the recipe below.
Making knödel involves a few steps. However, all are easy. Be aware there is a one hour resting time for the mixture. Because all the flavor and seasoning comes from the everything mix, this Everything Knödel with Chive Cream Sauce is the easiest knödel recipe I’ve made to date.
Once the knödel mixture is formed into ball shapes, they are boiled in salted water for 20 minutes. Pan-fry the knödel in butter to finish it off. Furthermore, the cream sauce is also easy and contains few ingredients. Cream, butter, white wine, vegetable stock and simmered together. Thicken the sauce with a bit of cornstarch. Then, stir in the freshly chopped chives and you are sone. Season the sauce with salt and freshly ground pepper or sprinkle in some of the Everything mix.
Everything Knödel with Chive Cream Sauce
Ingredients
For the Everything knödel:
- 2 cups breadcrumbs
- 1/4 cup everything seasoning see recipe below
- 1+1/4 cups whole milk
- 3 eggs, slightly beaten
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
For the Chive Cream Sauce:
- 1 tablespoon unsalted butter
- 1/2 cup vegetable broth
- 1/2 cup white wine
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoon chopped fresh chives. Plus some for garnish.
- Kosher salt and freshly ground black pepper to taste.
Instructions
Make the knödel:
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Whisk the breadcrumbs and everything seasoning together in a bowl. Warm the milk slightly and add it to the dry ingredients along with the eggs. Mix until combined.
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Cover the bowl and let it stand room temperature for 1 hour.
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Pinch off a portion of the knödel mixture and form a round ball between your palms. Repeat until you have used up all of it.
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Bring a large pot of salted water to a boil. Place a layer of paper towels next to the stove.
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Add the knödel to the boiling water. Lower the heat to a simmer and let the knödel cook for 20 minutes until they are fluffy. After initially sinking to the bottom of the pot, they will rise to the top.
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Use a slotted spoon to remove the knödel from the pot and transfer to the paper towels..
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Heat the two tablespoons of butter in a medium-sized skillet.
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Carefully add the cooked knödel to the skillet and fry them in the butter, gently turning them to brown on all sides.
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Remove from the pan, place on a serving platter. Cover with aluminum foil and stow in a warm place until the sauce is ready.
Make the chive cream sauce:
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Add the tablespoon of unsalted butter to a small skillet. When the butter has melted, add the 1/2 cup of vegetable broth and white wine to the pan. Stir to combine. Add the heavy cream to the pan and stir everything together.
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Whisk in the tablespoon of cornstarch and keep whisking until the sauce thickens. Stir in the chopped chives. Season the sauce with salt and freshly ground pepper to taste.
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Remove from heat and pour over the knödel or serve it on the side.
Everything Seasoning
Ingredients
- 6 tablespoons Poppy Seeds
- 6 tablespoons Sesame seeds white or black or a mix of both
- 3 tablespoons caraway seeds
- 6 tablespoons garlic flakes
- 6 tablespoons onion flakes
- 1 +1/2 tablespoons large grain salt
Instructions
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Place all the seasonings except the salt together in a jar. Seal and give the jar a few shakes.
Like this Everything Knödel with Chive Cream Sauce dish? Also, try some of these other knödel recipes:
