Small semolina dumplings or gnocchi made with chopped spinach, eggs and grated Parmesan cheese, covered with béchamel sauce and baked.
Small dumplings or gnocchi of flour coated with béchamel sauce, topped with Parmesan cheese and baked.
Small potato dumplings or gnocchi served with a sauce of minced (US: ground) beef cooked with onions, garlic, celery and carrots with tomatoes and red wine.
Small dumplings or gnocchi of potato or semolina cut into rounds, layed on a dish and topped with Parmesan cheese and butter and baked or grilled. Often served with a sauce of tomatoes.
A name for gnocchetti sardi or malloreddus. 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.
