You should probably serve this with something healthy, like a green starter salad. Or, you could just grab a fork and eat the whole darn thing yourself straight out of the pan, it’s that good!
A good hearty baked pasta dish, with veggies in it.
Dried Gnocchi is made from semolina flour. Unlike fresh gnocchi, no potatoes are used. Dried Gnocchi is about the size of macaroni, shaped like a curved, hollow shell. It has a ridged outside surface to grip and hold heavier sauces. They’re smooth inside. A smaller version is called gnocchetti. Popular in Sardinia.
Gnocchetti is a smaller version of the dried type of “gnocchi.” It is made with semolina flour, and shaped like a hollowed shell. Contains no potato (unlike the fresh gnocchi which are potato dumplings.) Substitutes Another shell-shaped pasta such as cavatelli or malloreddus . Not potato “gnocchi.”
Gnocchi © Paula Trites Gnocchi are small, Italian dumplings made from flour, salt, and egg. Regional variations add potato, squash, etc to the recipe. From Rome north, potato Gnocchi are very popular. Gnocchi made with squash are popular in Lombardy and Veneto; bread Gnocchi and spinach Gnocchi are popular in southern Italy. The dumplings are…
A very flavourful and colourful gnocchi dish.
“Gnucchitieddi” is a word used in the Trapani area of Sicily for gnocchi. They are served with tomato or meat sauce, and pecorino cheese.
A very, very morish dish. But go slowly at the table — those gnocchi are more filling that they first seem to be!