Canederli (Bread Dumplings) in Tomato Sauce

Name: Canederli (Bread Dumplings) in Tomato Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 g of Stale Bread; 200 ml of Milk; 160 g of Speck; 80 g of All Purpose Flour; 40 g of White Onions; 40 g of Butter; 20 g of Parsley; 4 g of Salt; 4 Eggs; 700 g of Strained Tomatoes; 1 White Onion; 1 Carrot; 1 stalk of Celery; Sugar; Extra Virgin Olive Oil; Table Salt; Parsley

Canederli in Tomato Sauce are a hearty first course from South Tyrol: the famous speck bread dumplings served in a simple tomato sauce.

Recipe Canederli (Bread Dumplings) in Tomato Sauce

Difficulty Easy
Preparation 15 minutes
Cooking 15 minutes
Servings for 4 people

Canederli in Tomato Sauce are a flavorful dish from the culinary tradition of South Tyrol, in the Italian Alps. The stars of this first course are Tyrolean canederli, speck bread dumplings also known as Knödel, one of the great specialties of the region.

Very easy to make, these speck canederli with tomato sauce are a hearty first course, perfect for a family lunch or a dinner with friends. The speck canederli can also be made ahead of time and added to the tomato sauce shortly before you bring the dish to the table.

If you love canederli recipes, we also recommend trying Canederli in Broth and Sweet Canederli. And now, here is the recipe for Canederli in Tomato Sauce.

Ingredients for 4 people

For the Canederli:
300 g of Stale Bread or bread for canederli
200 ml of Milk
160 g of Speck diced
80 g of All Purpose Flour
40 g of White Onions
40 g of Butter
20 g of Parsley chopped
4 g of Salt
4 Eggs
For the Sauce:
700 g of Strained Tomatoes
1 White Onion
1 Carrot
1 stalk of Celery
Sugar to taste
Extra Virgin Olive Oil to taste
Table Salt to taste
Parsley chopped to taste

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Method

To make the Canederli in Tomato Sauce, start with the canederli. Melt the butter in a nonstick skillet and, in the meantime, finely chop the onion. Add the onion to the skillet and sauté it.
Cut the stale bread into cubes and transfer it to a large bowl. Add the onion sautéed in butter as well and stir to combine.
Cut the diced speck into even smaller cubes and add them to the bowl. Add the flour as well and stir again to combine.
In another bowl, whisk the milk with the eggs, then add the salt and the chopped parsley and stir again. Add this mixture to the bread mixture and stir until perfectly combined.
Lightly wet your hands and start shaping the canederli: take a small piece of the mixture and work it into a round, compact, smooth ball. Continue the same way until you have 12 canederli, then let them rest for about 30 minutes.
Meanwhile, start making the tomato sauce. Wash, trim and finely chop the onion, carrot and celery, then sauté this vegetable mixture with a tablespoon of oil in a large nonstick skillet.
Pour in the Tomato Passata, add a scant teaspoon of sugar and a generous pinch of salt, and stir to combine. Let it cook for about 15 minutes, then turn off the heat and let it cool.
Heat plenty of water in a large pan, then, when it comes to a boil, lower the heat to medium, salt to taste and add the canederli to the pan. Cover with a lid, leaving a small gap at the side, and cook for 15 minutes.
When they are ready, drain the canederli with a slotted spoon and transfer them straight into the pot with the sauce. Turn on the heat and toss for a few minutes to coat. Add some chopped parsley and serve the Canederli in Tomato Sauce piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For vegetarian Canederli in Tomato Sauce, simply leave out the diced speck.

Tips

It is essential to let the canederli rest for 30 minutes before cooking them, so they firm up well.

Storage

Canederli in Tomato Sauce are best eaten right away, but leftovers can be transferred to an airtight container and stored in the fridge. If you like, you can also freeze the plain canederli and dress them with the tomato sauce later.