The canederli are a simple and traditional dish from Trentino, but one that leaves room for creativity and interpretation.
As an ethical, vegan and sustainable hotel, Eco Park Hotel Azalea could only propose the organic, vegetable and vegan version of the typical Trentino dish. The hotel offers its guests canederli and many other dishes from the typical cuisine of the Val di Fiemme in Trentino, reinterpreted in a 100% plant-based version.
When one speaks of traditional Trentino cuisine, one does not immediately think of the inimitable canederli: a simple and humble dish, but rich in flavour, creativity and tradition.
They are gnocchi made from stale bread, popular in Trentino and in countries with Germanic influence. They originated in the culture of mountain farmers and are still one of the most popular dishes in Trentino.
The canederli contain all the essence of Trentino: simplicity and spontaneity, but also innovation and creativity. - Lucia Aiello, assistant cook Eco Park Hotel Azalea
This tradition has historical roots that go back to the Middle Ages. In fact, in Castel Appiano you can admire some curious frescoes from the 12th century depicting figures eating delicious canederli.
There is no officially recognised recipe; every village, but also every family in Trentino - Alto Adige has its own way of cooking and accompanying canederli. The recipe that has been handed down is versatile and leaves room for creativity.
Eco Park Hotel Azalea offers you an exclusive, 100% organic, plant-based recipe without animal products.
Let's have a look at it together!
Canederli trentini, plant-based version
Garlic (one clove)
300 g stale bread (white, wholemeal or spelt)
Salt, pepper and nutmeg for seasoning
250 ml vegetable milk
3 tablespoons soy flour or alternatively chickpea flour
A little potato flour
A drizzle of olive oil
Finely chop the onion, garlic and parsley.
Cut the stale bread into cubes.
Put the bread in a bowl, mix with the flour, add the spices and pour over the vegetable milk.
Leave to soak for 5-7 minutes.
Fry the onion and garlic in a frying pan and add the parsley.
Add the mixture from the frying pan to the mixture and mix everything together.
Leave the dumpling mixture to rest for 20 minutes.
Fill a large saucepan with water and bring to the boil.
As soon as the water boils, reduce the heat: The water should not boil once the dumplings are in the pot.
Form the dumplings and place them in the boiling water.
Let the dumplings rest for 20 minutes.
Serve in broth or with tomato sauce or portion the gnocchi and dress with olive oil or vegetable butter and some vegetable cheese.