Vipeteno Knodel

Knodel: A South Tyrolean Delicacy

Have laptop, will travel. Last month, I had the great fortune of living and working in the northern most part of Italy. In the picturesque town of Bressanone, a hop, skip and a jump from the Austrian border.

I arrived expecting spaghetti and such but quickly discovered South Tyrol has a cuisine and culture all of it's own. Their fabulous foods are a blended bit of Germany and Italy. A big highlight for me was this little goodie, the Knodel (a potato and bread dumpling). It's so popular the neighboring town of Vipeteno holds a festival to celebrate it's goodness.

Suffice to say it is to die for. So, when I came home I attempted to re-create these on my own, serving up an authentic, South Tyrolean meal to a few good friends.

Knodel Potato and Bread Dumplings
* This is an American's bastardization of the Famed Vipeteno, Italy's Knodel
1.5 pounds raw white potatoes - peeled and grated
1 bag Idahoan Ramano Cheese Potatoes
1/2 cup finely chopped green onions
1 cup boiling skim milk
1 egg
2 tablespoons flour
4 tablespoons roasted garlic

1/2 - 1 cup Italian seasoned breadcrumbs (enough to give the dumplings substance for molding into small balls.)

How To: 

~ Pour the boiling milk over the raw, grated potatoes and let this set for about 5 minutes.

~ Mix in the Idahoan potatoes packet (just the dried potatoes, don't add liquid.)
~ Add the flour and egg and stir it up.
~ Make small, ping pong size balls.
~ Poach in chicken or beef broth for 15-20 minutes.

* I served them with a topping of browned butter, breadcrumbs and green onions with pork tenderloin and everyone went bonkers.

Doll them up, South Tyrolean style!
Add other ingredients, prior cooking...

• Prosciutto bits
• Parmesan
• Spinach
• Or... turn them into dessert with chopped, dried apricots. (I tried this in Vipeteno and it was quite delightful.)