Drain the canederli, reserving the flavoursome broth. Put them in a buttered baking dish, dot each dumpling with butter and sprinkle over a mixture of fresh breadcrumbs, grated Parmesan and herbs. Cook under a preheated grill until browned on top and serve moistened with just a tablespoonful or two of the cooking liquor – keep the rest of the broth for some other use.
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