Gluten free Canederli dumpling with speck


Leonardo Pellacani

Makes 6 dumplings 

Chop the onion and sweat it in a pan. Then add in the squeezed and chopped spinach. Cut the speck into thin strips and add it in with all the ingredients to form a homogeneous mixture. Season with salt and pepper. Form the dumplings of about 60 g each and cover them, letting them rest for at least half an hour. Cook them in boiling  broth for about ten minutes then serve them in broth as a soup or drained with melted butter over it.