A Celebration of Italy’s Beloved Dumpling
Every year on January 29, we celebrate National Gnocchi Day, honoring the beloved Italian dumpling that has become a staple in kitchens worldwide. Like most Italian dishes, three simple ingredients—potatoes, flour, and eggs—are all you need to make one of the most beloved “primo piatti.”
The word “gnocchi” comes from the Italian “nocchio,” meaning “knot in wood” or “lump,” reflecting the small, round shape of the dumplings.
The Origins of Gnocchi
Gnocchi’s origins date back to ancient Italy, long before the introduction of potatoes in the 16th century. Early versions were made from flour, breadcrumbs, or rice mixed with eggs or cheese to form doughy dumplings. The potato-based gnocchi we know today only became popular after potatoes arrived in Europe. Once potatoes made their way to Italy, gnocchi quickly became a beloved dish, and it’s easy to see why—it’s comforting, filling, and versatile.
Initially, gnocchi was a humble dish eaten by peasants due to its inexpensive ingredients. Over time, it became cherished by everyone, regardless of social status. It’s so deeply embedded in Italian culture that gnocchi is often served on Thursdays, a tradition dating back to the 19th century when it was enjoyed as a hearty pre-Lenten meal. In many households, gnocchi is still served on Thursdays, accompanied by rich sauces that vary by region.
Interestingly, gnocchi is also linked to Carnival, the festive season before Lent that begins in February. “Gnocchi di Carnevale” or “di Arlecchino” is a popular treat in Venice, symbolizing the indulgence of the season. Colorful variations are made using purple potatoes, pumpkin, red potatoes or beets, spinach, and yellow potatoes, all delicious with butter and sage.
Eating gnocchi on Fat Thursday (the Thursday before Ash Wednesday) is believed to bring good luck and happiness for the year ahead, making it a joyful tradition for families to gather before Lent begins.
A Personal Connection to Gnocchi
For me, gnocchi is more than just a dish—it’s a cherished family tradition. Growing up, my grandmother and mother made gnocchi together, and the process always felt like a celebration of love and family. My favorite way to enjoy gnocchi is with ragù di carne (meat sauce), pesto, or burro e salvia (butter and sage). Each version holds a special place in my heart, especially the Roman-style burro e salvia, which my father introduced to our family.
Making gnocchi from scratch is a joyful experience that, with practice, results in soft, pillowy dumplings—truly the essence of gnocchi. For me, as for many others in Italy, gnocchi is deeply connected to the special bond between mothers and their children. It’s a dish that often evokes fond memories of family moments shared in the kitchen.
Regional Variations of Gnocchi
One of the things I love most about gnocchi is how it changes from region to region in Italy. Each area has its own unique take on the dish, influenced by local ingredients and culinary traditions. In Rome, gnocchi is often paired with a rich tomato-based sauce or with butter and sage. In Campania, gnocchi is baked with tomato sauce and mozzarella to create “gnocchi alla sorrentina.” In Piedmont, gnocchi is made with Castelmagno cheese, creating “gnocchi al Castelmagno.” In Sardinia, “gnocchetti sardi,” small, ridged dumplings made from durum wheat flour, are typically served with hearty tomato or sausage sauces.
Each region’s variation tells the story of its local ingredients and cooking traditions, making gnocchi a true symbol of Italy’s culinary diversity. No matter where you are in Italy, gnocchi is a dish that brings people together, and that sense of community is something I truly cherish.
The Joy of Making Gnocchi
Making gnocchi from scratch is an experience that brings immense joy and satisfaction. It’s one of those activities that can be done alone or with loved ones, and either way, it’s a moment to slow down and enjoy the process. At first glance, the task may seem daunting, but it’s really quite simple. All you need are potatoes, flour, eggs, and a little practice to create those soft, pillowy dumplings that are the hallmark of gnocchi.
So, this January 29, take a moment to celebrate National Gnocchi Day, whether by making your own gnocchi from scratch or enjoying a plate of this Italian comfort food with loved ones. In Italy, you can find them fresh in the fridge, while in the USA, you’ll find them outside the fridge, so they may not always be made with eggs. I say try them and let me know how they taste!
I love making them from scratch—it’s so easy and calming. I put on some music on Spotify and sing… you can enjoy my music and sing along with me!
There’s also a playful saying in Italy, “Ridi, ridi, che la mamma ha fatto gli gnocchi!” which translates to “Laugh, laugh, because mom made gnocchi!” It’s a fun way to express joy and excitement, often heard when gnocchi is served. It’s a reminder that food brings happiness, and gnocchi, in all its comforting simplicity, is a dish that never fails to make people smile.
Buon appetito!
Giada
About Giada Valenti
Singer and songwriter Giada Valenti was born and raised in Venice, Italy. She is best known in the United States for her PBS music special From Venice with Love, which aired nationally in 2015, 2016, and 2017. In November 2017, she debuted as a headliner in Las Vegas with a concert at The Smith Center for the Performing Arts. In October 2018, she made her debut at Carnegie Hall in New York City, where she returned by popular demand in 2019. Another highlight was being asked by Andrea Bocelli to sing with him, at a concert benefitting his foundation. Her albums include And I Love You So, Italian Signorina, My Lullaby, and From Venice with Love. Giada is also a Tiramisu expert and has done cooking demos on television shows around the country making the famous Italian dessert. Giada has also been a co-host for several years for the Columbus Day Parade on ABC7 in New York.