Not to be confused with gnocchi!
The very airy dough is made with lard and brewers' yeast. Cut in squares or diamonds, it puffs up when deep fried, and is then served with meat and cheese, or even fruit, jam or chocolate as a dessert. Around Emilia-Romagna you may hear them called burtlein, torta fritta, chisulén, chizze or even crescentine.
They also make them in Lombardy; also see the very similar Ligurian-Tuscan sgabei.
Image by Nerodiseppia, Creative Commons License