Cjarsons vs Gnocchi

Cjarsons is half-moon of potato dough with a sweet and savoury filling. Gnocchi is small soft dumpling of potato and flour, often ridged on a fork.

Cjarsons

Gnocchi

Side by side, to scale

10 mm

Cjarsons: 40 to 60 mm by 30 to 40 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	Stuffed	Hand-formed
Region	Friuli-Venezia Giulia	All of Italy
Section	Half-moon of potato dough with a sweet and savoury filling	Small soft dumpling of potato and flour, often ridged on a fork
Length	40 to 60 mm	20 to 30 mm
Width or diameter	30 to 40 mm	15 to 20 mm
Wall or thickness	1 to 1.5 mm	not measured
Surface	Smooth	Ridged
Hollow	No	No
Dough	Potato dough	Potato dough
Cook time	4 to 6 min	2 to 3 min
Brands with a page	not measured	Rummo, La Molisana
Cook time across brands	not measured	1 to 2 min
Products catalogued	not measured	1906
Pairs with	Butter and sage	Butter and sage, Four cheese, Pomodoro, Pesto alla genovese, Meat ragu, Baked (al forno)

Cjarsons

Brown butter and grated smoked ricotta. The sweet filling needs the smoke and the salt.

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?

Gnocchi for cjarsons: yes, the same potato dough without the fold.

Both take Butter and sage.

Only gnocchi: Four cheese, Pomodoro, Pesto alla genovese, Meat ragu, 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.
Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.