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.
