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Pesto Bread Knödel with garlic cream sauce

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.