Canederli (Tirolese Dumplings) with Spinach
salt and pepper
100 g spinach
2 Spoons of Parmigiano Reggiano cheese
6 stale sandwiches
75 g all-purpose flour
100 g grated Parmigiano Reggiano cheese
150 g butter
Peel and finely chop the onion. Dice the bread rolls into small, ½ inch cubes.
Place a frying pan over medium heat. Add olive oil and, once hot, add the onion and bread. Cook until the bread has soaked up the oil and browned slightly.
Wash and trim the spinach. Blanch in boiling salted water for 2 to 3 minutes, then drain and wrap in a kitchen towel. Squeeze to remove the excess water, then chop finely by hand or using a food processor.
Place the spinach in a bowl and mix with the eggs, flour, grated cheese, salt and pepper. Add the onions and bread and mix together well using a spoon.
Dust your hands with flour and shape the mixture into balls about the size of an egg. Cook in a large pot of boiling salted water for about 8 minutes. Drain and serve covered with grated Parmigiano and melted butter.
Canederli are an Italian Alpine version of the classic recipe for gnocchi. Although potato gnocchi were not created until the end of the 18th century, gnocchi (or dumplings) were probably the first type of pasta invented by man. People have been making dumplings of all kinds for centuries: sweet or savory, made with wheat, rice or dried bread, gnocchi have always been served on the tables of both the rich and poor. They were very popular, for example, during the Middle Ages, especially among the wealthy Italian courts of the 14th century, were they were served with expensive ingredients.
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