It is indeed true that there are some recipes that are simply irresistible, and homemade Sofficini are a perfect example.

Simple, versatile, mouth-watering, in short, the tasty dish whose only problem is that you can never get enough and would never stop eating it. In addition, homemade Sofficini are perfect to let our imagination run free in stuffing them to suit any season and, why not, whatever ingredients are available in the fridge at home.

Remember that using béchamel sauce as a ‘wild card’ ingredient to keep the filling soft without it leaking out during cooking (as is easily the case when using a melting cheese) is a good solution. Watch the video about how to prepare homemade Sofficini step by step so it will be even easier to cook them.

And if you want to accompany them with a delicious salad, try this Dominican Salad.

sofficini fatti in casa

Homemade Sofficini   

32.40g carbohydrates per 100g

Ingredients for 15 pieces

Ingredients for the dough

  • 250g gluten free bread flour mix, brand Nutrifree**
  • 210g water
  • 40g wholemeal rice flour*
  • 30g extra virgin olive oil
  • 7g brewer’s yeast
  • 5g salt
  • rice flour* for dusting

Ingredients for the filling

  • 200g milk
  • 120g cooked ham*
  • 80g breadcrumbs*
  • 40g Parmigiano Reggiano cheese, grated
  • 1 egg
  • 3 cherry tomatoes
  • 20g wholemeal rice flour*
  • 15g extra virgin olive oil
  • a pinch of salt
  • extra virgin oil to cook the Sofficini

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Put the flours in a planetary mixer and add the water with the dissolved brewer’s yeast. While mixing the ingredients, add salt and extra virgin olive oil. Continue mixing until the mixture is even and fairly compact, pulling it away from the sides of the planetary mixer from time to time.
  2. Place the dough in a bowl and cover it with cling film; leave it to rise in a warm place for about 2-2.5 hours or until it has doubled in volume.
  3. Prepare a firm béchamel sauce. Pour the extra virgin oil into a saucepan, mix it with the rice flour, then dilute with milk gradually so that no lumps form. Put the saucepan on the heat and let the sauce thicken. Remove from the heat and season with a pinch of salt and grated Parmesan cheese.
  4. When the Sofficini dough has risen perfectly, take pieces of dough and roll them out to a thickness of about 2mm. Cut discs 10cm in diameter and stuff them with cooked ham, 2 pieces of seedless dates and 1 teaspoon of béchamel sauce.
  5. Put a bit of water in a small bowl, dip a finger in it and wet half the circumference of each filled disc with it. Fold each disc in half so that the edges coincide and form a half-moon, pressing well to seal the Sofficini perfectly.
  6. Beat 1 egg in a bowl, dip the Sofficini in it, then cover them with breadcrumbs.
  7. Put a little oil in a non-stick frying pan and when it is hot, brown Sofficini on both sides. Wipe the non-stick pan well with paper towels between cooking different batches of Sofficini so as to remove breadcrumbs remaining in the pan that may burn.
  8. Lay the Sofficini on kitchen paper and serve hot.

sofficini fatti in casa

Version with gluten of homemade Sofficini

To prepare homemade Sofficini with gluten, replace the gluten free flour with an equal amount of wheat flour and reduce the amount of water in the dough so that it is firm and not sticky, about 160g of water should be sufficient.

Epiphany is coming and with it the end of the holiday season. Along with a stocking full of tempting sweets and games for the little ones, you can celebrate this anniversary with something really good and tasty: gluten-free Cabbage and spinach bread balls.

This dish is just what we need when we have some leftover bread, it is a typical peasant food that gives us simple yet extraordinary flavours. And peasant foods mean not only no-waste cuisine, but also easy-to-find and inexpensive ingredients, so you can’t wish for more!

For gluten free Cabbage and spinach bread balls you will just have to be a little patient when making the bread balls because the dough will be rather soft and sticky, but remember that when you eat them you will not regret the effort for a second!

Cabbage and spinach bread balls

carbohydrates 20.55g per 100g of cooked bread balls without seasoning

Ingredients for 9 bread balls

  • 150g stale bread** (I used this Mixed leavening bread)
  • 130g milk
  • 100g cooked spinach
  • 100g cabbage
  • 2 eggs
  • 40g multi-purpose flour mix, brand Maximum Zero**
  • 30g shredded cheese (I used pecorino romano cheese I had in the fridge)
  • 30g leek
  • 1 clove garlic
  • extra virgin olive oil, pepper, grated Parmesan cheese, butter, sage, salt and nutmeg to taste

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, or, in Italy, present on  Prontuario AIC)


  1. Cut the stale bread into cubes and soak it in milk, turning it occasionally.
  2. In the meantime, sauté 1 clove of garlic and the chopped leek with a little oil in a non-stick pan, then add the thinly sliced cabbage and the cooked (or frozen) chopped spinach. Season with salt and pepper and cook. Remember to remove the garlic.
  3. Put the vegetables in a food processor, chop them well, then add the soaked bread and continue chopping for a few seconds to reduce the bread to small pieces. Add the eggs while stirring, the cheese cut into very small pieces and the flour to a fairly firm texture.
  4. Let the mixture rest for at least 15 minutes.
  5. Now form the bread balls.
  6. There are two ways to proceed: lightly grease your hands and form balls of about 5cm in diameter to be placed on a tray, or cut out squares of cling film, place a spoonful of the mixture on them and form the ball by closing the film. The second option is to freeze the dumplings, so it will be very easy to remove the foil when you decide to cook them by throwing them directly into boiling water.
  7. In a small saucepan, melt a piece of butter with a few leaves of sage.
  8. Bring a pot of salted water to the boil, cook the dumplings in it for about 15 minutes, drain them with a slotted spoon.
  9. Season the bread balls with grated Parmesan cheese and a drizzle of sage flavoured butter, then serve.

Cabbage and spinach bread balls

Version with gluten of Cabbage and spinach bread balls

Replace gluten free bread with standard bread.