Speckknödel in Tomatensoße

Ingredients

• 350 g stale bread rolls
• 200 g smoked breakfast bacon
• 1 small onion (finely chopped)
• 3 tbsp parsley (chopped)
• 4 eggs
• 200 ml milk
• 6 tbsp flour
• 1 tbsp softened butter
• Salt
• black pepper (freshly ground)
• 1 stalk leek
• 1 can peeled tomatoes
• 1 tbsp Olive Oil
• Salt
• black pepper (freshly ground)
• a pinch of sugar

Instructions

1. 1.

   Cut the bread rolls into about 1 cm cubes and place them in a bowl.

2. 2.

   Render the bacon in a pan, add the onions, sauté until translucent, stir in the parsley, and combine this mixture with the bread cubes. Mix well.

3. 3.

   Whisk the eggs with the milk and pour over the bread, add flour and butter, season with salt and pepper, knead everything together and let rest for about 30 minutes.

4. 4.

   Meanwhile clean, wash, halve lengthwise, cut the white and light green parts of the leek into small pieces and sauté in a pot with hot olive oil, add the tomatoes, lightly mash with a wooden spoon, then season with salt, a pinch of sugar, and pepper. Simmer uncovered for about 15 minutes.

5. 5.

   Bring plenty of salted water to a boil in a large pot, reduce heat and let it gently simmer.

6. 6.

   Shape a test dumpling and drop it into the water. If it falls apart, add a little flour to the mixture. If the dough is too firm, stir in some milk.

7. 7.

   With dampened hands shape 8 dumplings, place them in the water and cook for about 15–20 minutes. Remove with a slotted spoon, drain, and serve on plates with tomato sauce immediately.