Dumpling vs. Gnocchi

Dumplingnoun

(culinary) A ball of dough that is cooked and may have a filling and/or additional ingredients in the dough.

Gnocchinoun

Italian pasta-like dumplings made of potato or semolina.

Dumplingnoun

By restriction, a food composed of a dough wrapper around a filling.

Gnocchinoun

(Italian) a small dumpling made of potato or flour or semolina that is boiled or baked and is usually served with a sauce or with grated cheese

Dumplingnoun

(familiar) A term of endearment.

‘My little dumpling.’;

Gnocchi

Gnocchi ( N(Y)OK-ee, US also N(Y)OH-kee, N(Y)AW-, Italian: [ˈɲɔkki]; singular gnocco) are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough composed of semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients.

Dumplingnoun

A piece of excrement.

Dumplingnoun

A roundish mass of dough boiled in soup, or as a sort of pudding; often, a cover of paste inclosing an apple or other fruit, and boiled or baked; as, an apple dumpling.

Dumplingnoun

small balls or strips of boiled or steamed dough

Dumplingnoun

dessert made by baking fruit wrapped in pastry

Dumpling

Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets.