Cheese Knödel

To prepare cheese dumplings, first finely chop the leek 1 and set aside. Cut the Puzzone di Moena, first into slices 2 and then into cubes of about 1/2 inch 3. Also cut the stale bread into cubes of the same size as the cheese.

In a pot, melt the butter, add the leek 4, and stew over medium heat for 10 minutes. Then season with salt 5 and set aside. In a large bowl, place the stale bread and the Puzzone di Moena 6.

Add finely chopped chives 7, grated Trentingrana 8, and mix with your hands, then add the leek 9.

Mix the ingredients together again 10. In another bowl, crack the eggs, add the Trentingrana 11, and season with salt and pepper 12.

Pour about half of the milk 13, then mix with a whisk 14; you should obtain a homogeneous mixture. Add the obtained mixture to the bowl with the bread 15.

Mix well with your hands 16. If necessary, you can add the rest of the milk 17; you should get a fairly wet dough that holds its shape 18.

With moistened hands, shape the dumplings, which should have a diameter of about 2 inches 19; with these quantities, you will get about 12. Cook them in boiling salted water for about 10 minutes 20. It is important that the water does not boil too violently because it could break the dumplings. Meanwhile, melt the butter in a pan 21.

Heat over low heat until it turns a hazelnut color 22. Turn off the heat and drain the dumplings into the pan 23, then drizzle them with the brown butter 24.

Plate and sprinkle with Trentingrana 25, then drizzle the dumplings with brown butter 26 and finish with some chives. Your cheese dumplings are ready to be enjoyed 27!