Canederli are bread dumplings found in the north east of Italy, Trentino-Alto Adige, Friuli, and part of the Veneto area. They are similar to the German and Austrian "knodel" or the Jewish "Matzoh ball".
In a large skillet, lightly saute chopped scallions in the 3 Tbsp (45 gr)butter
Add the cubed bread to the skillet and toss to coat the bread in the butter
Allow the bread to toast on one side, then stir so the bread browns lightly on all sides.
Transfer bread to a large bowl
Add eggs and a little milk and toss
Alternate remaining milk and flour and mix well
Shape bread mixture into 2” balls.
Put the balls into a pot of boiling, salted water.
Remove when they float to the top.
Brown them in a skillet with a 2 Tbsp (30 gr)butter
Keep warm while preparing sauce
Melt butter in a skillet
Add scallions and saute gently
Add cubed Taleggio and stir to melt,adding 1/3 cup milk a little at a time, as needed, until thick, pouring consistency is achieved.
Pour some sauce on a warm plate
Place the canederli on the sauce
Sprinkle with black pepper and chopped parsley.