Gnocchi

Gnocchi di patate are in Italian cooking small dumplings ( cam) from cooked potatoes, durum wheat or wheat flour, grated Parmesan and depending on the recipe egg. Gnocchi are usually eaten as a first course of a menu like other pasta in Italy.

For the preparation of floury potatoes are preferred. The still hot and crushed potatoes are kneaded with the other ingredients and formed into rolls of 15-20 mm in diameter are then cut into slices. Traditionally, these are pressed with a finger or fork on a floured flat surface and something dented in the middle or grooved to increase the surface area.