Knödel with Cheese

Collect the cubes of day-old bread Place them in a large bowl and keep them ready for kneading. The bread should be dry and cut into even pieces, so it will absorb the liquid evenly without creating excessively compact areas.

Melt a tablespoon of butter in skillet and sauté the chopped onion and leek. Keep the heat low until they become soft and slightly translucent, without letting them brown; the aroma should be sweet and delicate.

Pour the soffritto Spread the mixture over the bread and add the chopped tilsiter, graukäse, parsley, and chives. Stir to distribute the ingredients evenly: the cheese cubes should remain well separated and present throughout the mixture.

Beat the eggs with the milk until you get a creamy mixture. a mixture Mix until smooth, then pour it over the bread. Stir carefully to coat all the cubes, without reducing them to a puree; the bread should absorb the liquid and become soft, but still retain a recognizable texture.

Cover the bowl and let the dough rest for three hours. During this time, the bread will absorb the milk and eggs, reaching a moist, moldable consistency; there should be no dry patches on the bottom or surface.

Add the flour to bind the mixtureThen, shape the gnocchi with wet hands. Place a square of gorgonzola in the center of each one and carefully close the gnocchi, sealing the surface completely to prevent any leakage during cooking.

Bring to a boil Bring the salted water to a boil and gently lower the dumplings. Cook them slowly for fifteen minutes, maintaining a moderate, steady boil: they should cook without violently jostling, remain whole, and be firm on the outside.

Drain the dumplings carefully and transfer them to plates. Sprinkle them with the Parmigiano Reggiano and top with the remaining butter, melted until golden brown. Serve immediately, while the sauce is still runny and the gorgonzola inside can melt when cut.