Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Gnocchi along with all the trcipes employing Gnocchi presented on this site, with 14 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Gnocchi recipes added to this site.

These recipes, all contain Gnocchi as a major wild food ingredient.

Gnocchi (the Italian word for dumplings) are are small Italian dumplings usually made from potato, flour (traditionally buckwheat flour) and egg and shaped into small ovals with a ridged pattern on one side. However, they can also be made from semolina and these are popular in Rome. One variety, gnocchi di pane, popular in the Friuli and Trentino-Alto Adige/Südtirol regions, is made from bread crumbs.

Gnocchi are often poached and then cooked au gratin (with breadcrumbs and grated cheese) in the oven and served as a hot starter. Traditionally they are served with a cheese or tomato-based sauce and topped with freshly-grated Parmesan.