Tomato-Basil-Semmelknödel

Name: Tomato-Basil-Semmelknödel
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 6 Bread roll (from the previous day); 100 g dried soft tomatoes; 1 Onion; 1 TABLESPOON Butter; 1⁄4 l Milk; 1 potty Basil; 3 Eggs (Gr. M); 7-10 Tbsp Salt

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

6 Bread roll (from the previous day)
100 g dried soft tomatoes
1 Onion
1 TABLESPOON Butter
1⁄4 l Milk
1 potty Basil
3 Eggs (Gr. M)
7-10 Tbsp Salt

Directions

1
Finely dice the rolls. Wash and chop the tomatoes. Mix with bread roll cubes. Peel and finely dice onion. Heat butter in a pot and fry onion. Add milk, heat briefly. Add milk mixture to the rolls.
2
Mix everything well. Cover and leave to stand for about 30 minutes.
3
Wash basil, shake dry and chop leaves. Whisk eggs and 1 teaspoon salt. Add the basil and eggs to the roll mixture. Knead everything with your hands.
4
Bring plenty of salted water to the boil in a large wide pot. Form approx. 16 dumplings from the bread roll mixture. Let it simmer in water at low heat for about 15 minutes. Lift out dumplings and let them drain.