A dish from Friuli-Venezia Giulia of small dumplings or gnocchi made with breadcrumbs from stale bread, steamed and coated with butter and cheese.
Small dumplings or gnocchi made from potato. These are predominantly from the north of Italy, especially Piedmont, while semolina gnocchi are more commonly found in the south.
Small dumplings or gnocchi of potato 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.
Small dumplings or gnocchi made from potato cooked and rolled in butter and served with grated Parmesan cheese.
