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Pesto Bread Knödel In Cheesy Garlic Cream
Prep Time 25 minutes
Cook Time 15 minutes
Servings 2 Dozen
Author Lora Wiley-Lennartz
Knoedel:
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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
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1+ 1/2
cups
shredded cheese
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Kosher salt and freshly ground pepper
Knoedel:
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Place bread cubes in a large bowl.
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Add flour and toss to coat.
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Whisk together the butter, milk, eggs & pesto.
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Season with kosher salt and freshly ground pepper.
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Knead with your hands until it forms a dough.
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Form the dough into balls (about 3 tablespoons each)
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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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Boil for 5 minutes.
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Transfer to a serving dish.
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Cover with foil and stow in a warm place
Sauce:
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Peel and thinly slice the garlic cloves.
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Heat the olive oil in a skillet.
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Sauté the garlic for about 1 minute until it starts to brown.
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Pour in the cream and bring to a boil.
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Stir in the cheese.
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Lower the heat and stir until the cheese is melted.
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Season with salt & pepper to taste.
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Transfer to a pitcher and serve with the knödel.