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Cookies without Nuts
Gnocchi Dolci
Sweet Dumplings/Gnocchi Dolci (boiled sweet dumplings, with orange rind; dusted with breadcrumbs, sugar and cinnamon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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5 egg yolks
2 egg whites
1 tablespoon sugar
1 cup cake flour
pinch of salt
1 cup milk
2 tablespoons butter
1 tablespoon grated orange rind

For dusting
1/4 cup powdered sugar
1/4 cup breadcrumbs, sifted
3/4 teaspoon cinnamon


Mix the egg whites with 3 egg yolks, stir in sugar, flour, salt and milk, and mix thoroughly; strain into a double boiler, and add butter; cook until it starts to thicken, stirring constantly, then cook 5 minutes and remove from heat; pour into a bowl and mix with remaining egg yolks and orange rind.

Place mixture on a well floured board, shape into small balls and flatten slightly; drop into boiling water and cook 2 minutes, then move pan to side of stove and allow to stand 5 minutes.

Remove dumplings, drain, and arrange in layers on a hot dish sprinkled with powdered sugar, cinnamon and breadcrumbs combined.

Brush with butter and serve.

Makes about 2 dozen.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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