Canederli are comforting bread dumplings from northern Italy. Made with speck (smoked prosciutto), sautéed onion and fresh chives, they are traditionally served in a rich meat broth. This recipe is a delicious way to use up stale bread and makes a warming, satisfying meal.
Canederli (also called Knödel in German) are typical of the Trentino-Alto Adige region in northeast Italy. This Alpine area has a distinct food culture shaped by Italian and Central European influences from Austria and Switzerland.
There are several variations of Canederli. In this version I use speck — a smoky, cured ham characteristic of the region — cut into small pieces. You can also use prosciutto if needed, but speck gives the dumplings a particularly smoky depth.
Chives bring a mild oniony freshness to the dumplings, though flat-leaf parsley is a common substitute. Canederli can be enjoyed in brodo (meat broth) for a classic, warming presentation or tossed in a simple brown butter and sage sauce for a different twist.
This recipe is a fine example of cucina povera — turning humble ingredients into a nourishing and tasty dish. Buon appetito!
Ingredients
Ingredient notes and substitutions
- Speck – traditionally used and finely chopped. I use thin slices cut into small pieces because they’re easier to source. Prosciutto can be used, but it lacks the smoky character of speck.
- Bread – use stale crusty bread with the crusts removed. If your bread is not fully stale, reduce the milk slightly to avoid a too-wet mixture.
- Chives – chives add a delicate onion note. If unavailable, flat-leaf parsley works well as an alternative.
Visual walk-through of the recipe
- Soak the bread – Cut the bread into small cubes (crusts removed). Whisk the eggs and milk together, pour over the bread, and let it soak (photos 1–3).
- Onion and speck – Finely chop the onion and speck. Sauté the onion in a drizzle of olive oil over medium heat until soft, then add the speck and cook 2–3 minutes more. Let cool for about 5 minutes (photos 4–6).
- Mix together – Add the cooled speck and onion to the soaked bread along with chopped chives, a pinch of nutmeg and salt. Stir in the flour and mix until combined (photo 7).
- Shape the dumplings – With damp hands, form golf ball–sized dumplings. Dust each lightly with flour, shake off excess, and poach in simmering meat broth for about 5 minutes (photo 8).
- Serve – Place 3–4 dumplings per bowl and ladle 1–2 cups of hot broth over them. Serve immediately.
More delicious recipes to try
Gnocchi
Strangolapreti (Bread and Spinach Dumplings)
Gnocchi
Beetroot Ricotta Gnudi in Sage & Butter
Sauces & Dressings
Sugo Finto (Vegetable Sauce)
Pasta
Pasta alle Sette P (Seven P’s Pasta)
If you try this Canederli recipe, please rate it and leave a comment to share how it turned out. I love hearing feedback and tweaks from cooks who try the dish.
Step By Step Photos Above
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Canederli in Brodo (Italian dumplings in broth)
By Emily
Ingredients
- 300 g (10.5oz) stale crusty bread, crusts removed
- 150 g (5 oz) speck, slices cut into pieces
- 1 onion
- 2 eggs
- 240 ml (1 cup) whole milk
- 2 tablespoons chives, finely chopped
- A pinch of nutmeg
- 30 g (1/4 cup) all-purpose flour, plus extra for dusting
- Salt
- Olive oil
- 1 batch brodo di carne (or broth of choice)
Instructions
- Cut stale bread into small cubes and place in a large bowl. Whisk eggs and milk together and add to the bread, stirring to ensure no dry pieces remain. Set aside to soak.
- Finely chop the onion and speck. Heat a drizzle of olive oil in a pan over medium heat and sauté the onion until soft. Add the speck and cook for 2–3 minutes. Remove from heat and let cool about 5 minutes.
- Add the cooled speck and onion to the soaked bread with the chopped chives, a pinch of nutmeg and salt. Stir in the flour and mix until evenly combined.
- With damp hands, shape portions of the mixture into golf ball–sized dumplings. If sticky, add extra flour a tablespoon at a time until manageable. Aim for roughly 22 dumplings. Keep hands damp to prevent sticking.
- Bring the broth to a gentle simmer. Just before cooking, roll each dumpling in flour and shake off excess.
- Gently drop dumplings into the simmering broth and poach for about 5 minutes until heated through and set.
- Serve 3–4 dumplings per person with 1–2 ladles of broth in each bowl.
Alternative serving option
- You can cook the Canederli in water or broth and serve them with a sauce such as brown butter and sage instead of in brodo.
Notes
Our top recipe tips
- Speck – you may finely mince a slab of speck for a more traditional texture. Prosciutto works but lacks the same smoky profile.
- Prepping ahead – you can prepare the mixture and refrigerate, but do not roll the dumplings in flour until just before cooking. Avoid prepping more than 24 hours ahead or they may become soggy.
- Variations – swap chives for flat-leaf parsley, add grated Parmigiano Reggiano or small cubes of melting cheese (Venezza, Fontal or Gruyere) for extra richness.
- Serving sizes – serve 3 dumplings per person for a light lunch or starter, 4–5 as a main course.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium-sized unless specified.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Carbohydrates: 8 g |
Protein: 4 g |
Fat: 4 g
Nutrition information is approximate.
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