Line baking sheet with plastic wrap; set aside. Place bread in large bowl. Add milk; stir to blend. Using fork, mix in eggs, parsley, flour and salt. Stir in gorgonzola and emmenthal. Using 1 level teaspoon of dough for each dumpling, form dough into almond shapes. Cook dumplings in large pot of boiling water until just cooked through, about 4 min. Using slotted spoon, transfer dumplings to baking sheet. (Dumplings can be made 1 day ahead. Cover with plastic wrap and refrigerate.) Cook butter in large heavy skillet over med-high heat until beginning to brown, about 3 min. Add dumplings to skillet and saute' until heated through, about 3 min. Transfer to bowl. Sprinkle with parmesan cheese and serve.