When we think of Italian cuisine, we immediately think of pizza, fresh pasta, tiramisu… and, of course, gnocchi. These soft little dumplings, usually made with potatoes and flour, have become a staple in Italian restaurants as well as in many French kitchens.

In Nice and along the French Riviera, gnocchi naturally fit into a Mediterranean cuisine that has strong connections with Italy. The Italian border is just a short distance away, and Ligurian and Piedmontese influences have long been part of the region’s culinary traditions. So, while gnocchi are not strictly a Niçois speciality, they are one of those dishes that we love to find on the menu of a trattoria after a stroll through the Old Town of Nice.

But before heading into the kitchen, let’s take a step back in time to discover the history of gnocchi.

Today, gnocchi are so closely associated with potatoes that it is difficult to imagine that they existed before potatoes arrived in Europe. Yet the earliest forms of gnocchi are much older.

Originally, these small dumplings were made with a variety of locally available ingredients, including flour, water, bread and grains. Several forms of gnocchi therefore existed long before potatoes became part of European cuisine.

Potatoes gradually arrived in Europe following the discovery of the Americas and slowly became part of local diets. In Italy, they eventually became one of the main ingredients used to make the gnocchi we know today.

The word gnocchi is thought to have several possible origins. It may come from nocchio, an Italian word referring to a knot in wood, or from nocca, meaning a knuckle or joint. In either case, the name evokes the small, rounded and irregular shape of these dumplings.

And, as is often the case in Italy, there is no single recipe. Each region has its own traditions. There are potato gnocchi, as well as recipes made with ricotta, semolina, spinach or pumpkin.

Gnocchi alla romana, for example, are made with semolina and milk and are shaped into small discs before being baked in the oven. They are therefore quite different from the potato gnocchi commonly found in France.

This diversity is precisely what makes Italian cuisine so fascinating to discover while travelling. From one region to another, recipes change, local ingredients find their way onto the plate and the same speciality can take on a completely different form.

In Nice, this proximity to Italy is particularly noticeable. The city is only a few kilometres from the Italian border and has a history closely connected to its Italian neighbours. In Niçois restaurants as well as small Italian eateries in the Old Town, it is therefore not unusual to find gnocchi served with pesto, tomatoes, Parmesan or simply butter and sage.

A little tip from a local guide: if you are in Nice and enjoy discovering a city through its food, don’t limit yourself to the best-known Niçois specialities. Italian influences are an important part of the culinary identity of the French Riviera.

The good news is that making homemade gnocchi is much easier than it may seem. The key is to choose the right potatoes and avoid overworking the dough.

For 4 people, you will need:

• 1 kg of floury potatoes;
• 250 to 300 g of flour;
• 1 egg yolk;
• A pinch of salt;
• A little extra flour for the work surface.

Start by cooking the potatoes with their skins on, either in water or steamed. Once they are completely tender, drain them and let them cool for a few minutes before peeling them.

Mash the potatoes using a potato ricer or masher. It is best to avoid using a blender, as it can make the mixture overly elastic and sticky.

Place the mashed potatoes on a lightly floured work surface. Add the egg yolk and salt, then gradually incorporate the flour. Work the dough quickly, just enough to obtain a soft and homogeneous mixture.

Be careful not to add too much flour. This is one of the secrets to achieving soft and fluffy gnocchi. Dough containing too much flour will result in much denser gnocchi.

Next, divide the dough into several long ropes and cut them into small pieces of around two centimetres. To give them their traditional shape, gently roll each piece over the back of a fork. The small ridges created in this way also help the sauce cling to the gnocchi.

Bring a large pot of salted water to a boil. Add the gnocchi, working in batches if necessary. When they rise to the surface, remove them with a slotted spoon: they are ready!

All that remains is to serve them with your favourite sauce.

This is probably the most enjoyable part: deciding how to serve your Italian gnocchi. Their mild flavour makes them incredibly versatile.

One of the simplest recipes is to sauté them for a few minutes in a pan with butter and sage, then generously sprinkle them with Parmesan. It is a very simple preparation that allows you to fully appreciate the soft texture of the gnocchi.

For a more Mediterranean version, prepare a sauce with tomatoes, garlic, olive oil and a few fresh basil leaves. You can also add cherry tomatoes and mozzarella for a colourful dish that immediately brings to mind the flavours of southern Europe.

And to create an even stronger connection with the Mediterranean, pesto is naturally an excellent choice. Traditionally made with basil, pine nuts, Parmesan, garlic and olive oil, pesto is particularly associated with Liguria, the Italian region neighbouring the French Riviera. A plate of gnocchi with pesto is therefore a lovely way to experience, through food, the close connection between Nice and Italy.

Those with a taste for richer dishes can also opt for a Gorgonzola, mushroom or cream sauce. The most important thing is to choose a sauce with enough flavour to complement the gnocchi without overpowering their delicate texture.

Ultimately, gnocchi tell a story that goes far beyond a simple recipe. They reflect the evolution of Italian eating habits, the journey of ingredients across centuries and the richness of regional culinary traditions. And in Nice, where French and Italian influences have long met, they naturally have their place.

So, after a stroll through the narrow streets of Vieux-Nice, why not step into a small Italian restaurant and order a plate of gnocchi? A fork, a delicious sauce and a few Mediterranean flavours: sometimes, that is all it takes to travel.