Gnocchi, Region by Region

Gnocchi are one of the most beloved dishes in Italian cuisine, and as is often the case in our culinary tradition, each region has developed its own version, using local ingredients and adapting them to the tastes of the area. From north to south, there are countless variations, all united by a soft texture and an enveloping flavour. 

Let’s start from the north of Italy, where in Valle d'Aosta and Piedmont, we find gnocchi often made with wheat flour and topped with local cheeses, such as fontina or castelmagno, which give them a rich and enveloping flavour. In Trentino Alto Adige, you can try the strozzapreti or strangolapreti (Trentino-style gnocchi), made with stale bread, eggs, spinach, and Trentino Grana cheese, served with melted butter and sage; the famous canederli or knödel, large gnocchi made with stale bread mixed with milk, eggs, and speck, served in broth or with melted butter; and spätzle, irregularly shaped gnocchi made with soft wheat flour, water, and eggs, originally from Germany. Similar to these are the gnoc de pan of Friuli Venezia Giulia, which are often enriched with aromatic herbs. 

Moving south to Veneto and Lombardy, we find gnocchi di zucca (pumpkin gnocchi), with a slightly sweet flavour, perfect for being seasoned with melted butter and sage. Here, you’ll also find gnocchetti della Valchiavenna, made with buckwheat flour and served with typical cheese. In Emilia-Romagna, especially in the Piacenza area, pisarei e fasò are famous: small gnocchi made with flour and breadcrumbs served with a rich bean and tomato sauce, a dish that belong to the peasant tradition. 

Heading toward central Italy, in Tuscany and Umbria, ricotta gnocchi are preferred, soft and delicate, often enriched with spinach for a more aromatic taste. In Marche and Abruzzo, we find gnocchi all’acqua, a simple and light variation made with flour and boiling water, which pairs perfectly with gourmet sauces. 

In Lazio, we come across one of the most unique variations: gnocchi alla romana. These do not resemble the classic potato gnocchi but are instead disks made of semolina cooked with milk, butter, and cheese, then baked in the oven until a golden, crispy crust forms. 

Finally, in southern Italy, gnocchi take on a more Mediterranean character. In Campania, for example, we find gnocchi alla sorrentina, made with potatoes, flour, and water, and usually served in the small earthenware dish in which they are baked. In Calabria and Sicily, gnocchi are made with alternative flours, such as durum wheat or chestnut flour, often seasoned with gourmet tomato sauces and spices. In Sardinia, you can’t miss the malloreddus, characterized by an elongated shell-like shape, made by mixing semolina and water. 

The variations of gnocchi in Italy are countless, each with its own history and distinctive flavour. Which one would you like to try first?