Not only gnocchi di patate…
Canederli are made of bread, eggs, cheese, speck…they are indeed an excellent way to recycle leftovers.
They can be served in brodo or as a side or first course
Inspired from german Knondel, popular in Germany, Austria, Croatia, Serbia, Hungary, Ukraine, and Italy: in Trentino Alto Adige
In Trieste they make gnochi de pan (‘bread gnocchi’) similar to canederli and gnochi de susini, a variant made with the same dough but filled with a plum
Spatzle instead are little gnocchi, made of flour, eggs and water, popular in Trentino, Alsace, Germany, Switzerland…
(See also “I miss gnocchi – 1” https://misshome.wordpress.com/2014/01/30/212-i-miss-gnocchi-1/ )