Michela's Gnocchetti Cimbri with Leeks, Pancetta, and Cauliflower

Mention the word gnocchi and most people now think of something made with potatoes, because that's what usually appears. However, the word gnocco actually means dumpling, and dumplings -- tiny dumplings in this case, given the diminutive etti suffix -- can be made from anything.

In Cimbria, the mountainous region between Vicenza and Verona, people make them with flour, and Michela Chiarolaro was delighted to discover them at a course held by Amedeo Sarri, one of the foremost experts on the foods and traditions of the region.

These gnocchetti are one of her favorite winter dishes, and have also become a favorite of people who come to dine at Palazzetto Ardi, the Agriturismo she and her husband Carlo Sitizia run just outside Vicenza.
With respect to potato gnocchi, gnocchetti Cimbri are much quicker: She started out by setting a big pot of water on the stove, and by the time it had come to a boil both the batter and the sauce were ready. And the results are wonderful!