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A wooden utensil used to form ridges in pasta, such as for garganelli pasta or to help form the delicate balls for gnocchi, a dumpling-like creation common in Italy.

A small potato dough dumpling that is Italian in origin. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked.