Ingredients

Step by step

1. Heat the butter in a small saucepan over a medium-low heat and sauté the onion until soft, about 7-10 minutes. Set aside to cool slightly.
2. Place the stale bread in a mixing bowl, and add the cheeses and cooled onion. In a small jug, whisk together the milk, eggs and chives with some seasoning and pour over the bread mixture. Sprinkle the flour over the mixture. Using your hands, combine well, until the mixture comes together. Divide into 8 pieces (they'll weigh about 60g each) and using wet hands, roll each piece into a ball, squeezing the mixture to make a compact ball. Try to get them as tight as possible. They'll be larger than a golf ball, but smaller than a tennis ball. Transfer to a tray, cover with clingfilm; chill for at least 1 hour or up to 1 day ahead.
3. While they rest, bring a very large pan (or use 2 pans) of salted water to the boil, then reduce the heat so that the water is just below simmering point (this is important – if the water boils too vigorously, the knödel will break apart. You should just have an occasional small bubble rising from the base of the pan). Carefully lift the knödel into the water and leave to barely simmer for about 15 minutes – they will rise to the surface after a couple of minutes. Gently turn the knödel over once or twice during cooking.
4. In the meantime, melt the butter for the topping in a small saucepan over a medium heat. It will foam, then turn golden, then finally start turning brown and smell nutty. Stir often and keep an eye on it. Once it is very fragrant, almost nut-brown in colour, remove from the heat and set aside.
5. When your knödel are done, carefully remove them from the pan with a slotted spoon, letting them drain for a moment. Place 2 on each plate, drizzle over the brown butter and top with Parmesan and chives. Enjoy immediately.