Canederli ai quattro formaggi or vier käse knödel are traditional dumplings enriched with four types of cheese. The dumplings originate from Trentino-Alto Adige, but they're also popular in the neighboring Austrian Tyrol. Canederli ai quattro formaggi are typically served as a side dish that displays an inventive way of using leftover stale bread.

The bread is usually mixed with eggs, butter, milk, onions, parsley, salt, and four cheeses – Trentingrana, Puzzone di Moena, Casolet, and Fontal. The dumplings are boiled in water and served with melted butter or as an accompaniment to stews.