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Small dumplings made into balls or cylinders, poached in simmering water, then served with a sauce. The original version was made from pieces of boiled semolina pasta dough. A later version was made with potato and is known as gnocchi di patate. This type is also made with pumpkin, rice or polenta. Roman gnocchi are a baked version made of semolina dough but with egg and Parmesan added to them. Gnochetti are small, shell–like pasta shapes with a hollow middle, originally made by pressing the dough around the thumb. Gnoccho means ‘lump’ in Italian, hence gnocchi are lumps.
Recipe by Gino D'Acampo