Knödel

Instructions

1. Cut the stale bread into small cubes and soak them in the warm milk for 15 minutes.
2. Sauté the finely sliced onion in butter for 5 minutes, then add it to the bread with the chopped parsley.
3. Add the eggs, flour, salt, pepper and nutmeg, then mix by hand until you get a soft, smooth dough.
4. Shape into balls about the size of a tennis ball, pressing them firmly so they don't crumble.
5. Bring a large pot of salted water to a gentle simmer, add the dumplings and cook them covered for 20 minutes without a strong boil.
6. Drain them gently, slice them and drizzle with brown butter before serving.