This is the traditional recipe for north Italian canederli. The Trentino – Alto Adige version of bread dumplings cherished throughout central Europe.
Canederli is the Italian version of the boiled dumplings served as a side dish with meat in many traditional gasthofs throughout Austria, Germany, Hungary, Serbia, Croatia, Slovenia, Slovakia, and the Czech Republic. These knödels or Klöße are generally too heavy for my taste, so I have been avoiding the canederli when visiting Trentino-Alto Adige. Turns out I’ve really missed something there. Italian boiled dumplings are light and fluffy, and the addition of grated cheese and onion along with tiny pieces of speck give the bite-sized canederli a terrific flavour that will be a hit as a snack, on a plate of antipasti, as party finger food or in a bowl of soup.