Cavatelli vs Gnocchi
Cavatelli is small dumpling with a hollow, rolled under two fingers. Gnocchi is small soft dumpling of potato and flour, often ridged on a fork.
Side by side, to scale
10 mmCavatelli: 20 to 30 mm by 8 to 12 mm
Gnocchi: 20 to 30 mm by 15 to 20 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Hand-formed | Hand-formed |
|---|---|---|
| Region | Puglia | All of Italy |
| Section | Small dumpling with a hollow, rolled under two fingers | Small soft dumpling of potato and flour, often ridged on a fork |
| Length | 20 to 30 mm | 20 to 30 mm |
| Width or diameter | 8 to 12 mm | 15 to 20 mm |
| Surface | Rough | Ridged |
| Hollow | No | No |
| Dough | Semolina and water | Potato dough |
| Cook time | 8 to 12 min | 2 to 3 min |
| Brands with a page | not measured | Rummo, La Molisana |
| Cook time across brands | not measured | 1 to 2 min |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | not measured |
| Protein, dry, per 100 g | 13.0 g | not measured |
| Products catalogued | 14 | 1906 |
| Pairs with | Broccoli and anchovy, Sausage ragu, Meat ragu, Cime di rapa, Pomodoro | Butter and sage, Four cheese, Pomodoro, Pesto alla genovese, Meat ragu, Baked (al forno) |
Cavatelli
A dense chewy shell with a hollow, so it carries a ragu, broccoli or greens with garlic, a sausage sauce, and beans. The rough face holds oil and cheese.
Gnocchi
Soft, absorbent, and heavy, gnocchi need a sauce that is rich but not chunky: butter and sage, gorgonzola cream, a smooth tomato, pesto, a fine ragu. They fall apart under a heavy stir.
Can you swap them?
Cavatelli for gnocchi: yes, a hand shell of similar bite.
Both take Meat ragu, Pomodoro.
Only cavatelli: Broccoli and anchovy, Sausage ragu, Cime di rapa.
Only gnocchi: Butter and sage, Four cheese, Pesto alla genovese, Baked (al forno).
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.