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Cookies without Nuts
Gnocchi Dolci
Sweet Dumplings/Gnocchi Dolci (boiled pasta, flavored with orange rind, cinnamon and breadcrumbs)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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For dough
5 egg yolks
2 egg whites
1 cup milk
1 tablespoon granulated sugar
2 tablespoons butter
1 cup cake flour
1 tablespoon grated orange rind
Pinch salt

For garnish
l 1/4 cups sifted bread crumbs
1/4 cup powdered sugar
1/4 teaspoon cinnamon


Combine 3 egg yolks, 2 egg whites, sugar, flour, salt and milk in a bowl and stir together thoroughly.

Strain into a double boiler.

Add butter and cook until mixture begins to thicken, stirring constantly.

Cook 5 minutes longer, stirring vigorously.

Remove from heat, pour into a bowl and add 2 remaining egg

yolks and orange rind.

Put mixture on to a well-floured board, shape into small balls and flatten slightly.

Drop into boiling water and cook for 2 minutes, remove pan to side of stove and allow to stand 5 minutes.

Remove dumplings, drain and arrange in layers on a hot dish. Sprinkle with the combined powdered sugar, cinnamon and bread crumbs, brush with butter and serve.


The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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