Every time I roast the bread cubes for these dumplings I fondly remember an event from my childhood. My beloved cousin Kerstin had a doll sized working kitchen in her bedroom. With a real stove and small pots and pans. (I had a doll kitchen as well, but mine was in the corner of our regular kitchen - how average!) It was a family party of some sort and us kids had already eaten our cake and played every game we could think of. We wanted to do something fun and entirely new! I don’t recall who came up with the idea but we proceeded to roast bread in butter in Kerstin’s doll sized frying pans on her doll sized stove in her bedroom. Unsupervised. It was delicious and great fun! I love this memory. It makes me laugh!
There are very many different types of Knödel in Germany. Made from bread, semolina flour, yeast dough or quark. Containing bacon or spinach or filled with sweet fruit and drizzled in vanilla sauce. These Kartoffelknödel are easy to make and delicious accompanying meat dishes with lots of sauce, for example Sauerbraten.