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gnocchi d'oro
Gnocchi d'oro/Golden Dumplings (Italian sweet fritters using breadcrumbs and flour, flavored with orange rind)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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For batter
6 ounces breadcrumbs
1 pint milk
4 ounces flour
1 orange
a pinch of cinnamon
2 ounces sugar
2 ounces butter
4 eggs

For coating

For frying

For sprinkling


Put in a pan six ounces of grated breadcrumbs, with a pint of milk and a pinch of salt; stir over a slow fire for seven or eight minutes.

Make a hole in the center of four ounces of flour, put in the cooked breadcrumbs; add three yolks of eggs, the grated rind of one orange, a pinch of cinnamon, two ounces of butter, and two ounces of sugar.

When well mixed into a stiff paste, form into strips, which cut across into small pieces; roll these on a board with the palm of the hand into very small dumplings.

Dip in beaten egg, and fry in boiling butter a golden color.

Arrange in layers on a dish, sprinkling each layer with castor-sugar.


The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi.

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