Pasta Grannies enjoy cheesy bread dumplings called canederli!

Isabella's canederli include some local cheeses from Moena in Trentino, northern Italy, called Puzzone di Moena and Cuore di Fassa, made by a local farm and dairy called Agritur El Mas. You can find them in specialist cheesemongers, but you will probably have to find a subsitute like a good fontina or Comte, or even a cheddar. The flavour won't be the same, but it will still be delicious. Incidentally, Isabella has only recently given up tobogganing! Here is her recipe:

300g stale white bread (she uses rolls)
300g cubed cheese: 200g Puzzone di Moena, 100g Cuore di Fassa for preference.
2 eggs
200ml whole milk
2 tablespoons plain/all purpose flour
1 leek, thinly sliced and stewed in a little oil
10g chives, chopped
For serving: 40g melted, browned butter, grated Grano Padano or Parmigiano.