• 1 1-pound loaf slightly stale sweet French bread, crust removed diced large
• 1 medium yellow onion, minced
• 3 ounces prosciutto finely diced
• 1 tablespoon garlic, minced
• 1 tablespoon fresh Italian parsley, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1 tablespoon fresh chives, shaved thin
• ½ teaspoon fresh tarragon, finely chopped
• 2-3 eggs
• ½ cup Parmesan cheese, grated
• 2 tablespoons extra virgin olive oil
• Whole milk
• Whole butter
• Salt and white pepper to taste
Sweat the onions and prosciutto in the olive oil over low heat until the onions are translucent, add the garlic and cook an additional 2 minutes, add the chopped herbs and cook one more minute. Remove from heat and cool.
Soak the diced bread in enough milk to cover, push the bread down into the milk to soak through. Allow bread to completely rehydrate, about 20-30 minutes depending on the staleness of the bread. Squeeze the milk out of the bread and add the rehydrated bread to a bowl, discard any leftover milk.
Add the onion/herb mixture to the bread with the eggs, parmesan cheese, salt and pepper; mix thoroughly until you can form a ball that holds together. If mix is too wet add some bread crumbs until a ball can be formed that holds together.
Bring a pot of water up to a very low boil add some salt and a little olive oil, drop a knodel ball into the water as a test, if it breaks apart you will need to add a few more bread crumbs or a little more egg or both to achieve the right consistency.
When the mix is the right consistency add the knodels one at a time to the slightly boiling water and allow them to cook (5-7 minutes), very gently loosen them from the bottom, they are finished when they float. Remove the knodels with a slotted spoon, toss the finished knodels in melted whole butter.
*Serve the knodel alongside roasted chicken or simply in some seasoned broth with vegetables. The knodel can be made vegetarian by simply leaving out the prosciutto.