This Smoked Gouda Cheese Knoedel was born out of frustration. I don’t know about you but for me, finding weather-appropriate recipes are a struggle this time of year. For example, I’ll make a gorgeous soup and then it’s 60 degrees F outside. I prepare a cold dinner and the temperature plunges. I feel like I am always out of sync with a temperamental Spring.
This recipe is not only a great way to use up stale bread, but it is also a good solution for fickle weather. You can use any type you have hanging around. If you want to make this Smoked Gouda Cheese Knoedel and do not have any stale bread hanging around, no problem. Just cut up any bread you have at hand and toast it on both sides in the oven.
In general, knoedel is an extremely flexible recipe. There are two types. The first type of knoedel is made out of stale bread, like these Smoked Gouda Cheese Knoedel. The second knoedel is made out of potatoes. Both provide options for adapting with your favorite ingredients. Add your favorite cheese, nuts, and or herbs to the bread version. Stuff your favorite ingredients into the potato version for a surprise.
Additionally, for both, you can create a lovely sauce to complement the flavor of the knoedel. In the case of this recipe I paired them with a cheese butter sauce I found a version of in a German Cooking Magazine peppered with plenty of fresh herbs. So unpredictable Spring weather be dammed, armed with Smoked Gouda Cheese Knoedel, I am ready to face the next meal.
Tips for making this Smoked Gouda Cheese Knoedel:
I collect bits of leftover bread in the freezer until I have enough to make knoedel. Don’t have any stale bread? No problem. Toast rolls or bread slices in the oven. Make sure you do not over-brown them. just toast the bread until it becomes stiff. turn over and repeat on the other side.
When you boil the knoedel, when they pop to the top, they are done. Also, if they don’t sink to the bottom, boil them for 10 minutes and they will be done.
Lastly, smoked Gouda gives this knoedel a stronger flavor. However, substitute with the mild version if you want a softer flavor.
Smoked Gouda Knoedel in Creamy Herb Butter Sauce
Ingredients
- Knoedel:
- 1 onion diced
- 1 T butter
- 6 stale rolls
- 1/2 cup flour
- 1/2 C + 2 T milk
- 2 eggs
- 3.5 oz gouda cheese grated
- 1/4 cup chopped fresh parsley
- Sauce:
- 1/3 cup chopped parsley
- 4 sprigs oregano
- 1 sprig rosemary
- 1 tbsp butter
- 1 clove of garlic minced
- 1 tbsp flour
- 1.5 cups cream
- 3.5 oz Gouda grated
- Salt
- freshly ground pepper
Instructions
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Knoedel:
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Cut the bread into small cubes. and place in a bowl.
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Melt the butter in a skillet and fry the onion until transparent. Reserve the pan to make the sauce.
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Add onions and flour to the bread and mix to combine.
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whisk together the milk and eggs. Add to the bread mixture.
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Mix until it forms a dough.
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Fold in the cheese and parsley.
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Bring a large pot of salted water to a boil.
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form the knoedel dough into balls with your hands and drop them into the boiling water.
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Cook the knoedel for 10 minutes or until they pop up to the top.
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Place in a serving dish.
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Set aside in a warm place while you make the sauce.
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Sauce:
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Finely chop the herbs
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Heat the butter in a pan, add garlic & sauté briefly.
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Sprinkle in the flour. Cook stirring until there are no more lumps.
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Pour in the cream, bring to a boil, and simmer for about 10 minutes, stirring often.
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Remove the sauce from heat. Dissolve the cheese into the cream. Stir in the herbs.
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Season with salt and pepper.
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Pour the sauce over the knoedel and serve.
More Knoedeling:
RED BEET POTATO KNOEDEL WITH FRESH HERB VEGETABLE BROTH
LEMON CHICKEN ON A BED OF MARJORAM KNOEDEL
HAZELNUT RAMP KNOEDEL
RAMP SHALLOT KNOEDEL
EVERYTHING KNOEDEL WITH CHIVE CREAM SAUCE
GROUNG TURKEY STUFFED HERB POTATO KNOEDEL
PIÑA COLADA KNOEDEL
CHALLAH KNOEDEL CHICKEN NOODLE SOUP
