Other Names:

Knödel (German)
Gnocchi di pane
Gnocchetti Chiavenna 


Northern Alpine Italy, Lombardy & Trentino

Made with:

Stale bread crumbs, flour, milk, and eggs. With additions of prosciutto, herbs, ricotta, and or parmesan cheese.


Not really a pasta, historical records describe the making of the dough as a paste. Canederli (Gnoochi) is a large dumpling that can be made with a variety of additions, pork fat or speck, prosciutto, herbs, spinach, its center can be filled with offal such as liver or brains. The dumplings themselves are usually served in brodo (broth). They are also poached then sauteed in butter and served with a sauce of butter and sage, a light cream sauce, or other. They are made basically large as in the photo or sometimes smaller and served as an accompaniment for meat dishes and stews.

There are sweet varieties as well the centers filled with whole plums or apricots.

The use of stale bread which was readily available as the base of the paste is a mark of an extreme economy to our minds. Like all dumplings variants of this exist throughout Europe particularly central and eastern Europe using not only breadcrumbs but potato in its place.

Encyclopedia of Pasta, Oretta Zanini De Vita, Univ of Calif. Press. Pg. 39
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I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.