In Italian cooking what are small dumplings made from potato, semolina, or flour?
Gnocchi Gnocchi Gnocchi ( , , ; , singular "gnocco") are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, and possibly including flavourings of herbs, vegetables, cocoa, or prunes. The dough for gnocchi is most often rolled out before it is cut into small pieces about the size of a wine cork. The little dumplings are then pressed with a fork or a cheese grater to make ridges that can hold sauce. Alternatively, they are simply cut into little lumps. Gnocchi are usually eaten as
Silesian dumplings left-over gravy or butter. Silesian dumplings Silesian dumplings (, , Silesian German: "schläsche Kließla", Klöße) are potato dumplings traditional to the Upper Silesia region of Poland. Also called "białe kluski" ("white dumplings"). The dough for white dumplings is made of boiled and then mashed potatoes (moderately cooled, but still warm), potato flour and a little bit of salt. The ratio of potatoes and flour is about 3:1 or 4:1. In some recipes, a whole egg may be added to the dough (this helps shaping if the mashed potatoes cooled too much and the shaping becomes problematic). There are two methods