CookEat Recipe

Gnocchis Russe

Name: Gnocchis Russe
Ingredients: 355 Millilitre Milk — Milk, three gills; source unit: millilitre; 59 Millilitre White wine — White wine, half gill; source unit: millilitre; 454 Gramme Flour — Sifted flour, one pound; source unit: gramme; 28 Gramme Parmesan — Grated Parmesan, one ounce; source unit: gramme; 1 Teaspoon Salt — Batter salt; source unit: teaspoon; 1 Saltspoon (source measure) Cayenne pepper — Cayenne; source unit: saltspoon; 0.5 Saltspoon (source measure) Nutmeg — Nutmeg; source unit: saltspoon; 1 Egg — Whole egg; 2 Egg yolk — Additional egg yolks; 1890 Millilitre Water — Poaching water, two quarts; source unit: millilitre; 1 Teaspoon Salt — Poaching-water salt; source unit: teaspoon; 3 Tablespoon Breadcrumbs — Bread crumbs; source unit: tablespoon; 1.5 Tablespoon Butter — Melted butter for crumbs; source unit: tablespoon

Flour, milk and egg spoon-dropped dumplings with browned crumbs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2658. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fully cook flour/egg centres; source six-minute guide not validated for each spoonful or batch crowding. Limites : Dumpling count, viscosity, egg/yolk mass and cooking-batch throughput unmeasured.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

355 Millilitre approximately 1 and one half US cupsMilkMilk, three gills; source unit: millilitre
59 Millilitre approximately 4 US tablespoonsWhite wineWhite wine, half gill; source unit: millilitre
454 Gramme approximately 1 poundsFlourSifted flour, one pound; source unit: gramme
28 Gramme approximately 1 ouncesParmesanGrated Parmesan, one ounce; source unit: gramme
1 Teaspoon SaltBatter salt; source unit: teaspoon
1 Saltspoon (source measure) Cayenne pepperCayenne; source unit: saltspoon
0.5 Saltspoon (source measure) NutmegNutmeg; source unit: saltspoon
1 EggWhole egg
2 Egg yolkAdditional egg yolks
1890 Millilitre approximately 8 US cupsWaterPoaching water, two quarts; source unit: millilitre
1 Teaspoon SaltPoaching-water salt; source unit: teaspoon
3 Tablespoon BreadcrumbsBread crumbs; source unit: tablespoon
1.5 Tablespoon ButterMelted butter for crumbs; source unit: tablespoon

Method

Steps

Step 1
Boil three gills milk and half gill wine ten-minute guide, then gradually beat into sifted flour. Add Parmesan/spices; stir two minutes, incorporate ONE whole egg and stir two minutes, then TWO separate yolks and stir eight minutes.
Step 2
Bring separate TWO QUARTS water with teaspoon salt to boil. Quickly drop raw batter by teaspoon, simmer six-minute guide, continue until flour/egg centres fully cooked, lift and drain on cloth. Brown crumbs in separate 1.5tbsp butter and pour over drained gnocchis once.

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