Classical recipe in a gluten-free version
Ingredients for 12 Canederli

300 cl milk
100 g butter
150 g corn flour produced by Mulino Marello >> gluten-free
1 egg
1 vanilla pod
½ a grated lemon zest
salt to taste
chocolate chips to taste

For the coating

A mixture of sugar and cinnamon
Ingredients for the cooking syrup

1 l water
400 g sugar
3 pieces of star anise
½ stick of cinnamon

Procedure

Bring to a boil the milk with the butter, vanilla, grated lemon zest and salt.
When it boils, add the corn starch and stir, continuing to cook for another 4-5 minutes.
Cool the mixture and, when cool, incorporate the egg and blend.
Mix the ingredients for the cooking syrup in a saucepan and bring to a boil.
In the meantime, shape 12 balls with the cool dough.
Insert the chocolate chips at the centre of each canederlo.
Place the canederli carefully in the boiling syrup and cook for 6-7 minutes on medium heat.
Use a slotted spoon to remove the canederli and roll them in the sugar and cinnamon to coat.
Arrange the canederli on a plate and serve still warm.
Delicious with a vanilla sauce.