South Tyrolean Bread Dumplings Canederli

Mix the butter with a wooden spoon until thick and creamy. Add the bread (grated into crumbs), flour and eggs (stir well each time you add the dough). Add the finely chopped parsley, salt and a pinch of nutmeg and mix well.

With wet hands make dumplings with a diameter of 6 to 7 cm and lightly roll them in boiling salted water for 15 minutes.

It is advisable to make a test dumpling first to see if the consistency is good. If the dumpling is too soft, add a little more flour to the dough, if the dumpling is too hard, mix the dough with a little bit of milk.

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