Whole grain-buckwheat canederli from Gnocchi, Solo Gnocchi: A Comprehensive Tribute to Italy's Other Favorite First Course (page 77) by Christine Y. Hickman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fonduta; Parmigiano-Reggiano cream sauce; Savory zabaglione with horseradish cream; Basic tomato sauce; Garden ‘paté’ sauce; Cabbage & apple sauce; Fennel pollen-cream sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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