A dish from Marche and Romagna of squiggly strands of gnocchi made with breadcrumbs, spinach, eggs and grated Parmesan cheese, often flavoured with nutmeg and lemon juice, and cooked in a clear broth, usually made with a chicken or capon carcass. Floating in the broth there may also be meats or the dumplings may be made with the addition of minced (US: ground) beef or chicken.
A dish from Bologna of squiggly strands of dumplings or gnocchi made with egg dough, bone marrow, eggs and grated Parmesan cheese, often flavoured with nutmeg and lemon juice, and cooked in a clear broth, usually made with a chicken or capon carcass.
A dish from Marche and Romagna of squiggly strands of dumplings made with breadcrumbs, spinach, eggs and grated Parmesan cheese, often flavoured with nutmeg and lemon juice, and cooked in a clear broth, usually made with a chicken or capon carcass. Floating in the broth there may also be meats or the dumplings may be made with the addition of minced (US: ground) beef or chicken.
A dish from Marche and Romagna of squiggly strands of dumplings made with breadcrumbs, spinach, eggs and grated Parmesan cheese, often flavoured with nutmeg and lemon juice, and cooked in a clear broth, usually made with a chicken or capon carcass. Floating in the broth there may also be meats or the dumplings may be made with the addition of minced (US: ground) beef or chicken.
Anything blended, strained, sieved, mashed or puréed to liquid form, referring also to cream soups and puréed sauces. The most common is passata of tomatoes.
