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Everything Knödel in Chive Cream Sauce

Everything Knödel with Chive Cream Sauce

Course Main Course
Cuisine German
Keyword knödel
Prep Time 15 minutes
Cook Time 50 minutes
Resting time 1 hour
Total Time 2 hours 5 minutes
Servings 18 knödel

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:

  1. 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.

  2. Cover the bowl and let it stand room temperature for 1 hour.


  3. 
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.

  4. 
Bring a large pot of salted water to a boil. Place a layer of paper towels next to the stove.

  5. 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.

  6. Use a slotted spoon to remove the knödel from the pot and transfer to the paper towels..


  7. Heat the two tablespoons of butter in a medium-sized skillet.


  8. Carefully add the cooked knödel to the skillet and fry them in the butter, gently turning them to brown on all sides.

  9. 
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:

  1. 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.
  2. 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.
  3. Remove from heat and pour over the knödel or serve it on the side.