Small disc-shaped dumplings or gnocchi of potato or semolina mixed with Parmesan cheese and egg yolks, layered with more cheese and butter and baked. Often served with a sauce of tomatoes.

Broth to which semolina is added, served with Parmesan cheese.

Small dumplings or gnocchi made from semolina bound with olive oil and kneaded until smooth. Semolina gnocchi are more readily found in the south of Italy, while potato gnocchi are common in the north, especially in Piedmont.

Small dumplings or gnocchi of 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 dish from Friuli-Venezia Giulia of small dumplings or gnocchi made with prunes.

A dish from Lombardy of small dumplings or gnocchi made with puréed pumpkin and served with grated smoked cheese if it is available.

Sweet dumplings or gnocchi

Small potato dumplings or gnocchi layered with a sauce of double cream (US: heavy cream) mixed with melting cheese, topped with grated Parmesan cheese and baked.

Fritter made with small semolina dumplings or gnocchi fried in olive oil. It may be savoury, and served with ham or cheese, or sweet.

Small yellow dumplings or gnocchi. Most frequently these will be potato-based gnocchi coloured with saffron, but they may also be made from puréed pumpkin.