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Canederli Trentini

Canederli Trentini

Canederli are large gnocchi made with stale bread, flour, milk, eggs, cheese, and sometimes herbs and salumi. Typically found in the northern region of Trentino, these bread dumplings can be served in broth or with breadcrumbs and brown butter.

Canederli ai Formaggi Trentini, Porro, e Fondutina di Fontal
(Canederli with Trentino Cheese, Leeks, and Fontal Fondue)

Recipe courtesy of Trentino 

Yield: 4 servings

For the canederli: 
8 1/2 cups of stale bread, diced
1/2 cup, plus 2 tablespoons of whole milk, gently warmed
extra virgin olive oil
1 leek, thinly sliced
1 1/3 cups of mixed cheeses, diced
1/2 cup of grated Trentingrana cheese
2 eggs
salt and pepper, to taste
1 tablespoon of flour
broth (optional)
butter and sage

For the Fontal fondue:
5 tablespoons of butter, softened
4 tablespoons of white flour
3 cups of whole milk
2 teaspoons salt
½ teaspoon freshly grated nutmeg
3 cups of Fontal cheese, cut into cubes

To make the canederli: 

Soak the diced bread in warm milk. In a saucepan, heat a glug of olive oil and brown the thinly sliced leek. Remove from pan and let cool.

Once the leek is cool, mix it with the soaked bread, mixed cheeses, eggs, flour, salt, and pepper. Let mixture rest for about an hour.

With damp hands, roll pieces of dough into balls, 3 to 4 inches in diameter (as you would make meatballs).

Bring water or broth to boil and cook the dumplings for a few minutes, until they float to the top. Gently remove with a slotted spoon and serve the dumplings on Fontal fondue sprinkled with Trentingrana cheese and a tablespoon of melted butter and sage.

To make the Fontal fondue:

Prepare a béchamel sauce. At the end of cooking, add the fontal cheese, stirring constantly until smooth and creamy. Keep warm low heat or in a bain-marie, being careful not to burn.

Buon appetito!

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