Speckknödel with Mushroom Sauce

Ingredients

• 250g (8.8 oz) stale bread, cut into small cubes 250g (8.8 oz) stale bread, cut into small cubes
• 150g (5.3 oz) speck (bacon), finely diced 150g (5.3 oz) speck (bacon), finely diced
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 eggs 2 eggs
• 150ml (2/3 cup) milk 150ml (2/3 cup) milk
• 50g (1/2 cup) all-purpose flour 50g (1/2 cup) all-purpose flour
• Salt and pepper, to taste Salt and pepper, to taste
• For the mushroom sauce: For the mushroom sauce:
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the bread cubes, speck, onion, and parsley.
2. 2.
   In a separate bowl, whisk together the eggs, milk, flour, salt, and pepper.
3. 3.
   Pour the egg mixture over the bread mixture and mix well until everything is evenly combined. Let it rest for 15 minutes.
4. 4.
   With wet hands, shape the mixture into small dumplings, about the size of a golf ball.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 15 minutes, or until they float to the surface.
6. 6.
   While the dumplings are cooking, prepare the mushroom sauce. In a skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until translucent.
7. 7.
   Add the mushrooms and cook until they release their moisture and become golden brown.
8. 8.
   Pour in the heavy cream and thyme leaves. Season with salt and pepper. Simmer for a few minutes until the sauce thickens slightly.
9. 9.
   Drain the cooked dumplings and serve them with the creamy mushroom sauce.

Treat your ingredients with care...

• Bread — It's best to use stale bread as it absorbs the flavors and moisture better. If you don't have stale bread, you can lightly toast fresh bread cubes in the oven before using them.
• Speck (bacon) — Look for a good quality speck with a nice balance of fat and meat. If speck is not available, you can substitute it with pancetta or regular bacon.
• Mushrooms — Choose fresh mushrooms such as cremini or button mushrooms for the sauce. Clean them gently with a damp cloth or paper towel to remove any dirt before slicing.

Tips & Tricks

• To add an extra layer of flavor, you can sauté the onions and speck before adding them to the bread mixture.
• If you prefer a vegetarian version, you can omit the speck and add finely chopped mushrooms to the dumpling mixture for a similar umami taste.
• Serve the Speckknödel with a side of sauerkraut or a fresh green salad for a balanced meal.
• Leftover dumplings can be pan-fried in butter for a delicious breakfast or brunch option.
• If you want a lighter version, you can use half-and-half instead of heavy cream in the mushroom sauce.

Serving advice

Serve the Speckknödel hot, spooning the creamy mushroom sauce generously over the dumplings. Garnish with fresh parsley for a pop of color and serve with a side of sauerkraut or a green salad.

Presentation advice

Arrange the Speckknödel on a serving platter, placing the mushroom sauce in a separate bowl. Drizzle some sauce over the dumplings and sprinkle with fresh parsley. The contrast of the golden dumplings and creamy sauce will make for an appetizing presentation.