Italy Revisited by Mary Melfi

X Italian Pasta Dishes

Ricotta Gnocchi in Red Sauce

Originated from: Italy

Occasion: Any time of the year

Contributed by: Mary Melfi (her sister's recipe)

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Potato Gnocchi

Originated from: Northern Italy

Occasion: Any time

Contributed by: Mary Melfi

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Ricotta Gnocchi in White Sauce

Originated from: Italy

Occasion: Any time

Contributed by: Mary Melfi (her sister's recipe)

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Eggplant Gnocchi

Originated from: Southern Italy

Occasion: Any time

Contributed by: Madeleine

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Gnocchi alla Romana (with semolina, Parmesan and nutmeg)

Originated from: Rome, Lazio

Occasion: Any time

Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Gnocchi alla Lombarda (with potatoes, flour and Parmesan)

Originated from: Lombardy, Italy

Occasion: Any time

Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Gnocchi of Farina (with butter and cheese, with gravy)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Cornmeal Gnocchi /Gnocchi alla Romana (squares, baked with butter and cheese)

Originated from: Rome, Lazio

Occasion: Any time

Contributed by: Taken from "Practical Italian Recipes" by Julia Lovejoy Cuniberti (Washington, D.C., 1918)

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Gnocchi of Semolina (with milk and butter)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Gnocchi of Potato (with flour, water, served with gravy)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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