Gnocchi are called dumplings because they’re small, solid pieces of dough cooked individually. Dumplings don’t need a filling or wrapper; plain pieces of dough count too.

The usual distinction comes down to shape and texture. Noodles are typically dough stretched, rolled, or extruded into thin strands or strips. Gnocchi are compact, relatively thick pieces of soft dough. Familiar potato gnocchi combine cooked potato with flour, which gives them a tender, dumpling-like texture. Other versions use semolina or other ingredients, so potato isn’t essential to the definition. [La Cucina Italiana](https://www.lacucinaitaliana.com/glossary/gnocchi)

Calling gnocchi “technically a dumpling” suggests a firmer boundary than culinary terms have. These categories overlap and have no formal scientific classification. “Dumpling” describes their physical form, while “pasta” can describe their broader culinary category: the National Pasta Association calls them “miniature pasta dumplings.” “Noodle” is usually a less fitting term for their shape. [Share the Pasta](https://sharethepasta.org/pasta-shapes/gnocchi/)