Many Sauces for Many Gnocchi

If gnocchi are so beloved throughout Italy, much of the credit certainly goes to the delicious sauces that accompany them. Thanks to their soft and velvety texture, gnocchi are the perfect canvas for rich and flavourful sauces that vary by regional tradition, reflecting the characteristic ingredients and tastes of each area. 

One of the most iconic sauces is undoubtedly that of gnocchi alla sorrentina, typical of Campania. These gnocchi are dressed with a fragrant tomato sauce, gooey mozzarella, and fresh basil, then baked to create a crispy, gratinated top. In short, it's the full flavour of the Mediterranean in a single dish. 

Another classic gnocchi sauce comes from the north, more precisely from Piedmont, where you can enjoy gnocchi al Castelmagno, served with a sauce made by melting the renowned Occitan cheese in butter and milk. Castelmagno envelops the gnocchi with its bold flavour, making the dish a unique culinary experience. Alternatively, in Valle d’Aosta and Piedmont, gnocchi are also served with a cheese fondue, where fontina and other local cheeses are melted into a smooth, gourmet sauce. 

Another timeless classic is gnocchi al ragù, popular across the entire country. Depending on the region, ragù can vary: in Emilia-Romagna, there's the classic ragù alla Bolognese, made with ground meat, sautéed vegetables, and a long simmer in tomato sauce; in Campania, ragù Napoletano features large chunks of meat that cook slowly in the sauce, developing a rich, deep flavour. In Veneto and Tuscany, duck ragù is also popular, where duck meat is deglazed with red wine and cooked for hours to yield a dense, savoury sauce. 

For those who prefer a simpler yet equally tasty option, gnocchi with butter and sage are an excellent choice. These gnocchi are dressed simply with melted butter and crispy sage leaves, which add a delicate and irresistible aroma. Another unique sauce from the north is made with speck and cream, typical of the Trentino-Alto Adige region. Here, the smoky flavour of the speck combines with the creaminess of the sauce to create a balanced contrast between richness and delicacy. 

For fans of fresh, aromatic flavours, Liguria offers gnocchi with traditional pesto alla Genovese, made from basil, pine nuts, Parmesan, Pecorino, and extra virgin olive oil. This sauce enhances the softness of the gnocchi with its distinctive and unmistakable fragrance. A lesser-known but equally delicious alternative is gnocchi with walnut sauce, also typical of Liguria. Made with ground walnuts, milk, bread crumbs, and garlic, this creamy yet crunchy sauce elevates the flavour of the gnocchi without overpowering it. 

Another much-loved and widely used sauce is mushroom sauce, often made with porcini mushrooms sautéed with garlic, parsley, and a touch of cream for added richness. With its intense aroma, this sauce pairs perfectly with the soft texture of gnocchi. 

The possibilities for dressing gnocchi are endless, and each pairing tells a story of tradition and authentic ingredients. Which of these sauces would you like to try first with a steaming plate of gnocchi?