[6] They are made of small rolls of dough, such as those composed of a simple combination of wheat flour,[7] potato,[8] egg,[9] and salt.

However, they can be cut into bite-sized dumplings, spread evenly on a baking sheet, frozen, then packaged in an air-tight bag and back into the freezer for later consumption.

Commercial gnocchi are often sold under modified atmospheric packaging and may achieve a shelf life of two weeks or more under refrigeration.

[13][25] Tuscan gnudi distinctively contains less flour;[26] but some varieties are flour-based, such as the Campanian strangulaprievete, the Apulian cavatelli, the Sardinian malloreddus,[19] and so on.

In Austria, gnocchi are a common main or side dish, known by the original name and Austrian variant, nockerl (pl.

[28] Gnocchi, known locally as njoki, are common in Slovenia's Primorska region, which shares many of its culinary traditions with neighboring Italy.

In France, gnocchis à la parisienne is a hot dish of dumplings made of choux pastry[29] served with béchamel sauce.

A specialty of Nice, gnocchi or gnoques de tantifla a la nissarda[30] are made with potatoes, wheat flour, and eggs.

In Uruguay, Paraguay, and Argentina, there is a tradition of eating gnocchi on the 29th of each month, with some people putting money beneath their plates to bring prosperity.

[33][34] Indeed, in Argentina and Uruguay ñoqui is slang for a bogus employee (according to corrupt accountancy practices or, in the public sector, the distribution of political patronage), who only turns up at the end of the month to receive their salary.