Pillowy and toothsome, these dumplings have a texture similar to gnocchi, but they aren’t gnocchi – they are simply semolina flour and water, or frascatelli.
By Carrie King
Carrie King is a Brooklyn-based freelance food writer and trained chef. When not in her kitchen or at her desk, she’s poking around a market, searching for the components of her next meal. Carrie believes that in the war against bad cooking, using local and seasonal ingredients is half the battle. You can share in more of Carrie’s culinary adventures at her blog, A Cook Grows in Brooklyn.