Catholic Recipe: Nockerln
Also Called: Dumplings; Nöckerln
Many books give Leopold merely the barest of listings in the calendar of saints. Actually, he was a noble Austrian prince who turned down the crown, preferring to live a life of simple sanctity. The people of his homeland keep his anniversary as a gala harvest feast day, giving thanks to him for food and for the new wine, first sampled on this date. On the menu for November 15: sausages and veal goulash, accompanied by a big bowlful of little dumplings called Nöckerln.
Although his feast is no longer on the General Roman Calendar, you can bring St. Leopold out of the mists of obscurity by serving this hearty dish on his anniversary.
Beat butter and egg until creamy. Stir in flour and salt. Add milk gradually until firm batter is formed. Using a teaspoon of batter for each, shape into small balls. Drop into boiling water or directly into clear soup in which they will be served. Reduce liquid to simmer; simmer, covered, about 10 minutes. For a stew, cook Nöckerln in water; drain; serve as an accompaniment.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965