This Nut-Stuffed Rosemary Knoedel combines the rich tradition of knoedel, a beloved European dumpling, with a creative use of holiday leftovers. Moreover, this flavorful creation is a delicious solution for utilizing holiday leftovers.
Understanding Knoedel:
Knoedel, originating from Central Europe, is a type of dumpling that has stood the test of time. The word “knoedel” is derived from the German language. These dumplings have become a staple in various cuisines. Furthermore, each region puts its spin on the dish. Knoedel is traditionally made with potatoes or bread. It is a versatile dish, evolving over the centuries, and adapting to different culinary preferences. Originally, knoedel is a frugal dish that makes the most of available ingredients. These are known as “Semmelknödel ” or German Bread Dumplings in Germany.
The Making of Nut-Stuffed Rosemary Knoedel:
This variation of knoedel takes advantage of leftover holiday bread, transforming it into a delectable dumpling. The preparation is simple. Toss the bread in flour. Soak in milk, and melted butter. Then, knead it into a pliable dough. To elevate the flavor, chopped fresh rosemary enhances this knoedel mixture. If you do not have stale bread, cut the bread into cubes and toast in your oven for 10 minutes.
The Nut Filling:
The real star of this dish is the nut filling. A medley of toasted walnuts, hazelnuts, sunflower seeds, pistachios, and almonds. These add delightful crunch and flavor. Alternatively, tailor the nuts or a combination of nuts to your personal preference. This makes it a versatile option to use any leftover holiday nut mix.
Boiling for Perfection:
Firstly, form balls with your hands. Secondly, flatten out the ball and make a well in the middle. Thirdly, fill with toasted nuts. fourthly, close the bread mixture around the nuts, sealing them in. Then, a brief boil in salted water ensures the knoedel reaches the perfect texture. This cooking method allows the flavors to meld together.
Sauce?
This Nut-Stuffed Rosemary Knoedel is fine on its own. However, if you would like to add a sauce, I’ve included a suggestion. So, in the recipe below you will find an easy blend of butter, and freshly chopped chives. Finally, season with salt and pepper to your taste.
Nut Stuffed Rosemary Knoedel
Ingredients
Knoedel:
- 1 tablespoon unsalted butter melted
- 6 stale rolls or leftover holiday bread
- 1/2 cup flour
- 1/2 cup milk
- 2 eggs
- 1 Tablespoon finely chopped rosemary
- kosher salt and freshly ground pepper
- 1/2 cup chopped mixed nuts
Sauce:
- 1/4 cup butter
- 1 teaspoon chopped chives
- kosher salt and freshly ground pepper
Instructions
Knoedel:
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Cut the bread into small cubes. and place in a bowl.
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Add flour to the bread and mix to combine.
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Whisk together the milk and eggs. Add to the bread mixture along with the butter.
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Season with kosher salt and freshly ground pepper.
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Mix until it forms a dough.
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Fold in the rosemary.
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lightly toast the nuts in a naked skillet. Let cool completely.
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Form the knoedel dough into balls (about 3 tablespoons each) with your hands and flatten them out, making a well in the middle.
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Press 1 tablespoon of the nut mixture into the middles.
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Cover with the dough, re-forming ball shapes.
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Bring a large pot of salted water to a boil.
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Drop the knoedel into the boiling water.
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Cook for 5 minutes or until they pop up to the top.
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Transfer to a serving plate:
Sauce:
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Melt the butter
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Add the chives.
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Season with salt & pepper to taste.
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Transfer to a small pitcher and serve with the knoedel.
Like this Nut-Stuffed Rosemary Knoedel? Also, check out some of these other Knodel recipes:
GROUND TURKEY STUFFED HERB POTATO KNOEDEL
SMOKED GOUDA CHEESE KNOEDEL
BRATWURST FILLED MUSTARD KNOEDEL
SAGE SUNFLOWER SEED KNOEDEL STUFFED RED SQUASH
