Gnocchi Dolcic di Latte

Sweet Milky Dumplings

Preparation info

  • Difficulty


  • Serves


Appears in

Recipes from an Italian Farmhouse

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is a delicately flavoured and delicious pudding, which is nevertheless very substantial. It is a great comfort food for anybody but is particularly good for old people, convalescing invalids and children as it has a very slippery texture.


  • 500 ml (18 fl oz) milk
  • 3 egg yolks
  • 50 ( oz) sugar
  • 75 ( oz) cornflour
  • 2 large pinches of ground cinnamon
  • a pinch of salt
  • 2 tablespoons freshly grated Parmesan cheese
  • 30 g (1 oz) butter, melted


Heat the milk to boiling point. Beat the egg yolks in an enamelled or other flameproof non-aluminium bowl with about half the sugar, the cornflour, a pinch of cinnamon and salt. Mix carefully together, adding the milk a little at a time. Stir this mixture into a smooth, thick cream over a very low heat.

When the cornflour has thickened completely, pour the cream out on to an ovenproof dish so that it is 1 cm (½ inch) deep.

Scatter the Parmesan cheese, a pinch or cinnamon and the remaining sugar over the top and drizzle with the melted butter. Bake in a moderate oven (180°C, 350°F, gas mark 4) for 10 minutes. Leave to rest, out of the oven, for a further 10 minutes before cutting into cubes to serve.