1. Place the bread in a large bowl and add the milk. Stir to combine, and season with salt and pepper. Allow to rest for an hour, stirring occasionally.
2. Meanwhile, melt the butter in a saute pan over medium heat. Add the onion and leek and cook until translucent and soft, about 4 minutes. Allow to cool.
3. After the bread mixture has rested, add the onion-leek mixture, the parsley, speck, and the eggs. Thoroughly mix the ingredients with your hands, breaking up any larger pieces of bread and ensuring the speck, parsley, and onions are evenly distributed.
4. Begin adding the flour, 1/4 cup at a time, stirring to combine. Continue until the mixture is uniformly moist and slightly sticky. Add more flour if necessary.
5. Using floured hands, form the mixture into balls, about the size of a clementine. Roll each ball in flour, shake off the excess, and place on a sheet pan, leaving space between each.
6. If unsure of the consistency, poach one dumpling in boiling water for 10-12 minutes to test. Adjust flour as needed.
7. When ready to serve, bring broth or water to a simmer in a large pot. Add the canederli and poach for 12 minutes, stirring occasionally.

For Canederli in Brodo

1. Spoon the canederli and broth into bowls, top with grated grana cheese and minced chives, and serve immediately.

For Canederli in Burro

1. Remove the canederli from the poaching liquid and keep warm.
2. Melt 1/4 cup (60ml) of butter in a saute pan until brown and nutty.
3. Place 3 canederli on each plate, pour the browned butter over them, sprinkle with minced chives, grated grana cheese, and freshly ground black pepper. Optionally add chopped sage when browning the butter.