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Gnocchi, Gnocchetti
Little Dumplings
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
It is very difficult to distinguish between gnocchetti and other similar pastas like cavatielli, conchiglie, chiocciole or lumache. All were created in response to the practice of boiling small, shapeless pieces of coloured semolina-and-water dough in water and then serving them with butter and Parmesan.
With the entry of the potato into the culinary world, gnocchi started to be made with flour and potatoes instead of the standard semolina dough, and it is this which distinguishes them, making gnocchi di patate one of the first handmade pasta specialities. From this, a whole industry has developed around making short pastas shaped in the form of little curls, snails or shells.
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