Gnocchi

Dumplings

Appears in
Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About
Gnocchi, literally ‘dumplings’, are found all over Italy, and confusingly fall into four main categories: light, airy dumplings made with ricotta cheese and spinach; occasionally light but sometimes heavy potato dumplings (not included here because of abject failures on my part to cook them even moderately edibly – I will try again); substantial semolina dumplings (very much a Roman speciality); and finally, various very heavy forms of pasta, usually resembling the larval stage of insects, which are invariably boiled for a long time and then baked with sauces – I find them distinctly unappealing.