Dumplings with Sausage and Piave Cheese (Canederli)

Skin, crumble and cook the sausage until brown, set aside on a sheet of absorbent kitchen paper.

Cut the bread into small pieces and soak it in milk.

Once soaked, squeeze it and add the grated Piave DOP, the sausage, the eggs, salt and pepper and mix well.

If they are too soft, add a little breadcrumbs.

Melt the butter with the sage over low heat until it becomes hazelnut color.

Boil a pot of salted water.

With the dough, form balls not too big, about 4 cm in diameter.

Flour them and then cook them in the boiling water. 

Like gnocchi, canederli will be ready when they come to the surface.

Place the dumplings on individual plates and cover with some of the melted butter and a generous grating of Piave cheese.

Chef's tip: Canederli can also be cooked and served in meat broth.