The Scent of Home and Authentic Flavours: Gnocchi According to Mama Gina

Today’s star in our kitchen is a dish that tells a story of authentic, genuine flavors: gnocchi.

Quick to prepare, versatile, and impossible to resist after the first bite.

But did you know that every region in Italy has its own special version?

Take Valle d’Aosta, for example, where a creamy fondue made with milk, cream, and Fontina cheese pairs beautifully with gnocchi made from white flour or buckwheat flour.

And what about the capunsei from Lombardy? These elongated gnocchi were traditionally made to use up leftover bread—making them sustainable too.

Another truly curious version comes from Friuli Venezia Giulia: gnocchi stuffed with a whole pitted plum, delicious as a first course or even as a dessert.

There are endless variations, each one telling a unique story of its land.

But how do you make the perfect gnocchi? What secrets are hidden in a truly well-made dough?

We asked the person who makes them with passion every day: MamaGina.

Should you use floury or new potatoes? What are the ideal ingredients for soft, light gnocchi?

Let me get straight to the point: new potatoes!

Only with new potatoes will the dough stay compact and uniform.

Here’s a tip—after boiling the potatoes, let them cool completely. That’s the key to a soft, perfectly textured dough.

I could reveal more secrets, but first I want you to taste them and tell me what you think.

What’s the special touch that makes MamaGina’s gnocchi unique compared to traditional ones?

The handmade process makes each piece unique and personal.

Which sauce would you recommend for each season? For example, what’s your favorite?

The one I absolutely love is made with garlic, extra virgin olive oil, and datterino tomatoes—a classic that never ceases to amaze me.

The beauty of gnocchi is their versatility: depending on the ingredients you have, you can create endless combinations.

Thank you, MamaGina! Now it’s time for everyone to get cooking. Are you ready?