Rustic Tyrolean Dumplings with Sausage and Piave Cheese

Name: Rustic Tyrolean Dumplings with Sausage and Piave Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 250gram Milk; 300gram Stale Bread; 100gram Egg; 400gram Piave DOP Cheese (All ages); 250gram Sausages; 3table_spoon All-purpose flour; as needed Breadcrumbs; as needed Salt and Pepper; as needed Piave DOP Cheese (All ages); 4 Sage (Leaves)

Irresistibly tender bread, cheese, and sausage dumplings—an Alpine classic with gourmet flair!
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tania:

Cheesy dumplings in buttery sauce, need I say more? The facts that this recipe features sausages makes it deserve 5 stars, no doubt!

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Experience the heartwarming flavors of the Alps with these irresistible dumplings—a creative reinterpretation of the classic canederli, a beloved staple from the German and Austrian culinary heritage, especially cherished in Italy's Tyrol region.
This dish is a celebration of rustic, comforting tastes, where humble ingredients like day-old bread, creamy fresh milk, savory local sausage, and the exceptional Piave DOP mountain cheese come together in perfect harmony. The result is soft, satisfying dumplings—an ideal choice for cozy family dinners or winter gatherings. The recipe honors centuries-old traditions while inviting modern palates to savor a true mountain specialty.

Ingredients

for 4 servings

Dumplings with Sausage and Piave Cheese Ingredients

Milk 250 grams
Stale Bread 300 grams
Egg 100 grams
Piave DOP Cheese (All ages) 400 grams
Sausages 250 grams
All-purpose flour 3 table-spoon
Breadcrumbs as needed
Salt and Pepper as needed
Piave DOP Cheese (All ages) as needed
Sage (Leaves) 4

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Piave DOP Fresco - Cheese

6kg

Balanced flavor with hints of milk and yogurt

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About Piave Dop Cheese

Preparation

for 4 servings

Step

Of 4

Create the Dumpling Mixture

Begin by removing the casing from the sausage, breaking it apart, and browning it in a skillet until deeply caramelized; transfer to a plate lined with paper towel to drain excess fat.

Meanwhile, dice stale bread into bite-size cubes and immerse it in fresh milk, allowing the bread to absorb the liquid fully and soften—this technique ensures a tender, cohesive dumpling.

Gently squeeze the excess milk from the soaked bread, then combine it with generous amounts of freshly grated Piave DOP cheese, the sausage, eggs, and a seasoning of salt and cracked black pepper. Mix thoroughly until the ingredients are evenly distributed.

If the mixture feels too wet or loose, integrate a handful of breadcrumbs to achieve the ideal consistency for shaping.

Step

Of 4

Craft the Aromatic Sage Butter Sauce

In a small pan over low heat, slowly melt high-quality butter with fresh sage leaves. Continue heating until the butter takes on a golden, nutty aroma—known as beurre noisette in culinary terms. The sage will infuse the butter, adding an earthy fragrance that complements the dumplings beautifully.

Step

Of 4

Shape and Cook the Dumplings

Bring a large pot of salted water to a gentle simmer—this prevents the dumplings from breaking apart during cooking.

With damp hands, form the dough into compact balls approximately 4 centimeters (about 1.5 inches) in diameter. For best results, roll each ball lightly in flour to help them keep their shape.

Carefully slide the dumplings into the water. Allow them to cook; when they float to the surface like traditional gnocchi, they're perfectly done and ready to be served.

Step

Of 4

Serve and Elevate the Dish

Arrange the hot dumplings on individual plates. Generously drizzle with the fragrant sage butter, and finish with a lavish grating of Piave DOP cheese for a creamy, savory accent.

Pro tip: For a classic mountain presentation, try poaching the canederli in a rich homemade meat broth and serving them with a ladleful of the flavorful liquid.

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