That might be the question - but not here in Bavaria. Here, they are called Knoedel, no matter what they’re called anywhere else. Just who the inventor of the knoedel was, is a hotly contested topic between Austrians and Bavarians. But at least that places the subject under discussion squarely in the Alpine region.

The classic knoedel, in addition to countless sweet variations, are the Semmelknoedel (bread knoedel) and Kartoffelknoedel (potato knoedel); however, the earliest knoedel known to mankind is definitely the bread knoedel. And those in the know will tell you that enough sauce, and preferably gravy, is a must – or the diner will be in for a very dry experience, indeed.