Xavier Dumplings are Italian. They are classic Parmesan cheese dumplings.

 You will need a buttered cookie sheet.
6 oz flour
1/3 cup butter
6 oz Parmesan cheese
1/4 cup heavy cream
pinch of salt
1/2 tsp black pepper
1/2 tsp nutmeg
1 egg
1 egg yolk

Combine the flour, butter and parmesan cheese in a saucepan over low heat.
Stir until the butter has melted and is incorporated into the cheese and flour.
Add the cream a little at a time until you have a solid dough. 
Remove from the heat and work in the salt, pepper, nutmeg, egg and egg yolk. 
It should be like a very soft dough that you could pipe out of a frosting bag.
Either put the dough into a pastry bag and pipe out pea size amounts onto the baking sheet or drop pea size amounts from a spoon onto the sheet. 
Let them stand for 30 minutes.
Meanwhile, bring some salted water to a boil.
Drop in the dumplings and cook for 5 minutes.

Add to the soup or stew of your choice.

Sorry, I don’t have a picture for these.
When I get one I will put up with the recipe.
Thanks to my sis who found me this recipe.