Gnocchi di Latte

Lately is seems that I can’t get my mind off of sweets. So, I thought I would throw in this dessert recipe. This gnocchi recipe is not the traditional type of gnocchi recipe. This recipe is more like custard than dumplings. The original recipe for this dessert is similar to the Roman style gnocchi, Gnocchi Alla Romana, in that the mixture is cooled and then cut in rounds or squares then baked. While doing research for this recipe, I stumbled upon Anna Del Conte‘s version. She uses silicone molds for her version and then chills them. So, I thought I would include her version of this dish.

Gnocchi di Latte
Milk Gnocchi


2 tablespoons sugar
¼ teaspoon vanilla
2 egg yolks
1 cup milk
1 tablespoon cornstarch

Combine the sugar, vanilla and egg yolks in a mixing bowl and beat until light and fluffy.
Gradually add the cornstarch and milk and mix until smooth.
Pour mixture into a saucepan and cook over medium heat until the mixture thickens.
Continue to cook for two more minutes stirring frequently.
Pour mixture into a greased baking dish and let cool at room temperature. After the mixture has cooled, cut into two-inch squares.
Arrange the squares in a buttered baking-dish in layers with the squares overlapping each other.
Dot the squares with butter and bake in a 350 degree oven until lightly browned. Serve warm.

This recipe makes a wonderful dessert. I like to serve this dish with fresh sugared strawberries. You could also serve drizzled with honey.

Anna Del Conte’s
Sweet milk gnocchi and poached blueberries

By Anna Del Conte

“This sweet milk gnocchi and poached blueberries recipe is a favourite for children in northern Italy”.

4 large eggs
3/4 cup granulated sugar
4 tablespoons cornstarch
2 cups light cream
zest of 1 lemon

via Sweet milk gnocchi and poached blueberries recipe – Telegraph.
Beat the eggs with the sugar until light and fluffy.
Put the cornstarch in a bowl, add four tablespoons of cream and beat until you have a liquid paste.
Pour the cornstarch paste into the egg-and-sugar mixture and mix throughly.
Pour in the rest of the cream, add the lemon zest, and mix until the mixture is well blended.
Put mixture in a saucepan and cook over low heat, continuing to stir for about five minutes until the mixture is thick.
Cook and stir for a couple more minutes.
Moisten your silicone moulds with cold water and fill them with the custard.
With a wet teaspoon spread the mixture all round each mould.
When the shapes have cooled, put them in the fridge.
They can stay there for a day or two.
I like to serve them with softened fruit such as the following.

Poached blueberry topping
Serves 4-6

1 cup fresh blueberries
2 tablespoons granulated sugar
Juice of 1 lemon

Rinse the blueberries and put them in a saucepan with the sugar.
Cook over medium heat until the berries break up.
Add the lemon juice and chill in the fridge.
Spoon the blueberries around the gnocchi hearts.

I hope you enjoy these Italian dessert recipes for Gnocchi di Latte.

Con tanto amore.



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