Gnocchi (Shells)

These are an industrial, dried semolina pasta that take their name and image from the famous, freshly made gnocchi dumplings. Rather like an open shell (these are relatives of conchiglie) with a series of bulbous, rounded ridges, this is the pasta the Michelin man would make. They are good baked (see pasta al forno, as well as with wet sauces.