Ingredients Wheat flour and eggs.
How Made The flour is sifted, combined with eggs, and kneaded for a long time. When the dough is firm and smooth, it is covered and left to rest. Then pieces of dough are pinched off and rolled on a wooden board into a small salami shape. These are cut into thick slices, which are in turn cut up into small, irregular pieces. They are boiled in broth or salted water.
Also Known As Manfrigne. In Lombardy, they are gnocchetti verdi (flour, spinach, and ricotta).
How Served In broth, traditionally in soup with beans, but also as pastasciutta. In the Marche, in a typical soup of lentils and pork rinds. In Lombardy, gnocchetti are served with melted butter.
