(pl.) Essentially dumplings of any kind, but typically small potato and flour dumplings (though the term also includes dumplings made of semolino, polenta, or other ingredients).
Dumplings made of choux paste, potatoes, or semolina.
Dumplings from flour, potatoes or semolina.
Small Italian dumplings made of choux pastry, semolina flour or potato. They are served with sauce or in soup.
These are small dumplings made with flour, potatoes, and eggs. Other versions include spinach, semolina, sweet potatoes, chopped herbs, and parmesan or ricotta cheese. Once the gnocchi are made they are cooked in boiling water, and then sauced or tossed with melted butter. Some recipes call for cooking the gnocchi in broth. Gnocchi is also the name of a pasta with a similar shape.
Soft dumplings commonly made from potatoes, polenta, or flour.
Dumplings; in our case, without potato.
Small dumplings made from flour, potatoes, eggs; sometimes with parmesan, ricotta cheese, and herbs added. Gnocchi are cooked in boiling water and tossed with melted butter or served in sauce. Gnocchi is also the name of a small round or shell shaped hollow pasta.
Homemade "lumps" look like dumplings; made with mashed potatoes, cornmeal, ricotta cheese, or semolina.
A sort of pasta for potato lovers - these are small...
dumplings made from a paste of flour or potatoes and egg.
Gnocchi (pronounced /'kki/) is the Italian word for dumplings; in Italian, gnocchi is the plural of gnocco, which literally means "lump". They can be made of potato, semolina (durum wheat), flour, or ricotta cheese (with or without spinach). One variety, gnocchi di pane, popular in the Friuli and Trentino-South Tyrol regions, is made from bread crumbs.
