Speck canederli with beef broth

Contributed by

Arianna Morvillo

The Story

Family memories

I keep this beautiful memory about this recipe: when I was 8, I went with my family to South Tyrol and tasted them for the first time. Since then, every time I eat Canederli I think of that wonderful place in the square of Bolzano, in front of the Christmas markets 😍

Speck canederli with beef broth

Canederli are a very popular type of gnocchi from South Tyrol. The most common version is with speck, a spicy and tasty salami from northern Italy. I hope you enjoy! I invite you to tag me on my instagram profile @ricett_ari_o if you replicate it 💙
Servings 3
Prep Time 40 mins
Cook Time 15 mins


  • 160 g Stale bread
  • 160 ml Milk
  • 100 g Speck
  • 30 g Onion
  • 20 g Unsalted butter
  • 1 medium Egg
  • 1 tbs Chopped chive
  • 1 tbs Chopped parsley
  • 1 pinch Black pepper
  • 6 scoop Beef broth
  • Breadcrumbs


  • Chop the onion rather finely, then brase it in butter in a pan for 5 minutes. Then add the speck, cut into 2/3 mm cubes.
  • While everything is cooking for another 5 minutes, start preparing the gnocchi mixture: cut all the bread into 1 centimeter cubes, then add the slightly warmed milk, chives, parsley, egg, pepper and speck.
  • After forming a homogeneous mixture, let it rest for about 20 minutes.
  • At this point, if you see that it is too soft, you can adjust the consistency with a little breadcrumbs.
  • Finally, form balls of 6 cm diameter, let them rest for 10 minutes and cook in lightly salted boiling water for 15 minutes. Serve with two scoops of hot beef broth and enjoy 😁
Course: Main
Cuisine: Italian

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