Pesto Bread Knödel

This Pesto Bread Knödel arose from holiday leftovers. When baguettes, cheese, garlic bulbs, and heavy cream are sitting in the fridge, something must be done.

Admittedly, knödel is my go-to fix for leftover potatoes or bread. Bread knödel takes no time to make. Also, it’s a great use for stale or leftover bread.

Knödel?

Knoedel, originating from Central Europe, is a type of dumpling. The word “knoedel” comes from the German language. These dumplings are 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. Knoedel is a frugal dish that makes the most of the available ingredients. These Pesto Bread Knodel are a version od “Semmelknödel ” or German Bread Dumplings.

I have probably violated a sacred knödel rule by adding pesto to the bread mix. Sorry. not Sorry. Because pesto adds oomph and flavor.

Both the Pesto Bread Knödel and Sauce are simple and fast to create:

To make Pesto Bread Knödel: Firstly, cube leftover bread and toss with flour. Secondly, whisk together butter, milk, eggs, and pesto and pour it over the bread. Thirdly, knead everything into a dough and form balls. Fourthly, boil for 5 minutes in hot salted water and you are done.

The sauce is just as simple to create. Slice garlic cloves thinly. Saute in olive oil for 1 minute. Then add cream and bring to a boil. Stir in shredded cheese until it melts. Season with kosher salt and freshly ground pepper and it’s good to go.

Flavor Options:

Because this Pesto Bread Knodel recipe is out of leftovers, I did not specify in the recipe what type of bread, pesto, or cheese to use. My short answer is to use your favorites.   I had pumpkin seed pesto sitting in the freezer. So, including that rather than opening a new jar or pesto is a smart move. Also, shredding bits and pieces of leftover cheese from various holiday cheese boards including Emmenthaler and Dill Havarti.

Print

Pesto Bread Knödel In Cheesy Garlic Cream

Course Brucnh, Dinner, Lunch

Cuisine German

Keyword bread knoedel, cheese garlic sauce, garlic sauce, german recipes, knödel, pesto knödel, semmelknödel

Prep Time 25 minutes

Cook Time 15 minutes

Servings 2 Dozen

Author Lora Wiley-Lennartz

Ingredients

Knoedel:

• 8 cups bread cubed
• 1/2 cup flour
• 1 tablespoon unsalted butter melted
• 1 cup milk
• 2 eggs
• 1/4 cup pesto
• kosher salt and freshly ground pepper

Sauce:

• 2 tablespoons olive oil
• 2 garlic bulbs
• 2 cups heavy cream
• 1+ 1/2 cups shredded cheese
• Kosher salt and freshly ground pepper

Instructions

Knoedel:

1. Place bread cubes in a large bowl.
2. Add flour and toss to coat.
3. Whisk together the butter, milk, eggs & pesto.
4. Season with kosher salt and freshly ground pepper.
5. Knead with your hands until it forms a dough.
6. Form the dough into balls (about 3 tablespoons each)
7. Bring a large pot of salted water to a boil.
8. Drop the knoedel into the boiling water.
9. Boil for 5 minutes.
10. Transfer to a serving dish.
11. Cover with foil and stow in a warm place

Sauce:

1. Peel and thinly slice the garlic cloves.
2. Heat the olive oil in a skillet.
3. Sauté the garlic for about 1 minute until it starts to brown.
4. Pour in the cream and bring to a boil.
5. Stir in the cheese.
6. Lower the heat and stir until the cheese is melted.
7. Season with salt & pepper to taste.
8. Transfer to a pitcher and serve with the knödel.

Like this Pesto Bread Ködel? Also, check out some of these other delicious recipes:

SWEET POTATO PECAN KNÖDEL

BEEF STUFFED SWEET ONIONS IN BEER SAUCE

RED BEET POTATO KNÖDEL WITH FRESH HERB VEGETABLE BROTH