Pressed Dumplings With Fontina Valle d'Aosta, Pumpkin And Leeks

Preparation:

Preparation: Cut the fontina cheese and bread into cubes and add them to the egg and milk, then leave to rest. Shape dumplings and flatten them, brown them on both sides and boil for 10 minutes. Cut the leeks and pumpkin into julienne strips, blanch them and season with the butter. Drain the canederli, dry them and put them on the vegetables. Serve with Parmesan and melted butter.