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Image of Hazelnut Ramp Knödel

Hazelnut Ramp Knödel

Servings: 4

Author:

25

8

Course:

Brunch Dinner Lunch

Cuisine:

German

Keywords:

german recipes german food Hazelnut knödel spring recipes ramp recipes

🧂 Ingredients

10 medium-sized day-old rolls
1 +3/4 cups warm milk
1 teaspoon salt
1 dozen ramps
1 medium-sized sweet onion
7 tablespoons unsalted butter
1 +1/2 teaspoons baking soda
3 eggs

beaten
2- 4 tablespoons breadcrumbs

may or may not use these, see directions
1 tablespoon olive oil
1 cup chopped raw hazelnuts

Instructions

1 Cube the rolls & place a bowl. Pour the warm milk over it.
2 Sprinkle the salt over the top.
3 Wash the ramps & trim the bulbs. Chop the rest into small pieces.
4 Dice the onion.
5 Heat 4 tablespoons of the butter in a skillet and cook the ramps and onions
until they are soft but not brown.
6 Sprinkle the baking soda over the top and let cool.
7 Combine the ramp/onion mixture and the eggs to the soaked bread.
8 Form a test knödel ball. If the mixture does not form to hold a ball shape, add
the breadcrumbs to the mixture one tablespoon at a time until you can easily
form ball shapes.
9 Bring a large pot of salted water to a boil.
10 Wet your hands and form the mixture into small balls, about 1 to 1.5 inches in
diameter.
11 Drop them into the boiling water and cook for 8 minutes.
12 Remove the knödel from the water and drain in a large colander or strainer.
13 Heat the remaining 3 tablespoons of butter along with the olive oil in a large
skillet.
14 Add the hazelnut pieces and roast them until they are slightly browned.
15 Add the knödel to the skillet and use a wooden spoon to gently coat them with
the toasted nuts.
16 When theködel turns slightly brown, remove from the heat, plate, and serve.

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