In the Italian tradition gnocchi are always meant to be dumplings. They are generally made with a potato - base with the addition of flour. The proportions of potatoes and flour may vary from one region to another, according to local customs and traditions, as well as to the type of potatoes used. In addition to potato based gnocchi, there are also other types of gnocchi made with flour, semolina ricotta cheese, spinach, or bread crumbs.
Gnocchetti are usually smaller than gnocchi.One variety, gnocchi di pane, popular in the Friuli and Trentino-South Tyrol regions, is made from bread crumbs. Although the dish is Italian, the word comes from a Germanic word for a knot (as in wood), possibly because of its short, squat shape. Gnocchi are often listed among pasta dishes, although gnocchi has different ingredients and mode of preparation. They can be purchased dried, or fresh in vacuum sealed packages. The fresh ones are generally considered to be superior. |
