PREPARATION
For the fresh cheese canederli, turn the fresh cheese, breadcrumbs, butter, flour, sugar and salt into dough and let it rest for 30 minutes. Form balls from the dough and fill them with the chestnut jam. Cook the canederli in simmering water and when done, remove them and turn them out into the roasted chestnut crumbs, roll them around in the crumbs to coat them all around. To make the Lagrein sauce, reduce the wine, sugar and cinnamon in a pan until you achieve the consistency of light syrup. Pour some of the sauce on each plate and place the canederli on top of it. Sprinkle with powdered sugar.