Very small dumplings made with rice and served in a clear beef or chicken broth with grated Parmesan cheese.
Very small dumplings or gnocchi made with semolina, coated with a sauce of courgettes (US: zucchini) cooked in cream and served with grated Parmesan cheese.
Very small dumplings dumplings made with semolina and served in a clear beef or chicken broth with grated Parmesan cheese.
Very small dumplings or gnocchi made with corn meal, sprinkled with chopped sage and melted butter, topped with grated Parmesan cheese and baked.
Tiny dumplings, usually made from potato, spinach or semolina or small, slightly curved pasta tubes. Often used in soups.
Very small ridged balls, dumplings or gnocchi from Sardinia made with corn meal or semolina, with a slit down the middle. They may contain saffron. They are often served with meat or tomato sauce and pecorino, usually with quite spicy sausage, and generally, saffron.
Dumplings, usually made from potato, spinach or semolina and cooked in water or broth. Potatoes are more commonly used in the north while semolina is found in the south, including Rome. Gnocchi is also the name of a similarly shaped small curved tube of pasta.
Small dumplings or gnocchi, sometimes potato but properly with buckwheat, layered with Fontina cheese and cream and baked.
