History

Gnocchi commemorate a 1531 famine when the Veronese physician and nobleman Tommaso Da Vico distributed free bowls of gnocchi to starving citizens of the San Zeno district. He left a bequest to repeat the gesture every Carnival Friday in perpetuity; the Bacanal del Gnoco still runs each February with the Papa del Gnoco handing out gnocchi in Piazza San Zeno.

Book a food experience

Tours, tastings and classes that match this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Gluten, Eggs

Make it at home

Yield 4Hands-on 45 minTotal 1 hr 45 minDifficulty Intermediate

Ingredients

  • 1 kg floury potatoes (Yukon gold or Maris Piper)
  • 200g 00 flour, plus extra for dusting
  • 1 large egg, beaten
  • 1 teaspoon fine sea salt
  • 1 pinch grated nutmeg
  • To serve: butter and sage sauce, or tomato-and-basil sauce, plus grated Monte Veronese DOP cheese

Method

  1. Bake the unpeeled potatoes at 200C for 50 to 60 minutes until tender (baking is preferred to boiling because it keeps the flesh dry).
  2. While still hot, peel the potatoes and pass them through a ricer onto a clean work surface. Spread out and let cool 5 minutes.
  3. Sprinkle the flour, salt and nutmeg over the riced potato. Make a well in the centre and add the beaten egg.
  4. Bring the dough together gently with a bench scraper; knead lightly just until it forms a smooth dough (over-kneading makes gnocchi tough).
  5. Cut the dough into 4 portions. Roll each portion into a 1.5cm-thick rope on a floured surface.
  6. Cut into 2cm pillows. Optionally roll each pillow over the back of a fork to make the traditional ridged pattern.
  7. Bring a large pot of well-salted water to a gentle boil. Add the gnocchi in batches; they are done about 30 seconds after they float to the surface.
  8. Remove with a slotted spoon to a warmed pan with melted butter and sage.
  9. Toss gently for 30 seconds and serve immediately with grated Monte Veronese.

Tip from the editors. Bake (don't boil) the potatoes for the lightest result; flour quantity is a guide because potato moisture varies.

Where to eat gnocchi veronesi

Gnocchi veronesi in Verona

Trattoria da Ropeton ★ 4.1

€€ Italian

Trattoria da Ropeton is veronetta-side family trattoria across the river from the tourist crush; the room fills with locals for carnival gnocchi season.

Why locals goVeronetta-side family trattoria across the river from the tourist crush; the room fills with locals for Carnival gnocchi season.

TipWalk in for lunch; the gnocchi specials run daily through Bacanal del Gnoco week in February.

Directions

Osteria al Duca ★ 4.3

€ Italian

Osteria al Duca in Verona's medieval Casa dei Montecchi runs pastissada de caval with polenta for €14 to 18. A 2026 TableJourney editor pick.

TryPastissada de caval with polenta

TipWalk in by 12:30 for lunch; the daily set with primo, secondo and water runs about €20.

Directions Book

Trattoria Al Bersagliere ★ 4.8

€€ ItalianCitta Antica

Trattoria Al Bersagliere in Verona is the family-run 1928 trattoria in Borgo dei Filippini, where bigoli con l'arna and pastissada de caval are the plates.

SignatureBigoli con l'arna, Pastissada de caval, Tagliere

TipThe bigoli con l'arna and pastissada are reference Veronese plates; lunch with primo, secondo and a glass runs about €32.

Directions Book

Trattoria al Cristo ★ 4.0

€€ Italian

Trattoria al Cristo on Piazzetta Pescheria behind Piazza delle Erbe is the locals-only osteria pouring Soave and plating Veronese pearà bollito on Sundays.

Why locals goBehind Piazza delle Erbe on the old Pescheria fish-market square; the location is two minutes from the tourist crush but the room is locals only.

TipBook 24 hours ahead for the pearà bollito on Sundays October to March; midweek lunch is walk-in friendly with no booking needed.

Directions

All Verona signature dishes →

More cities are in research. Want gnocchi veronesi covered somewhere specific? Tell us where you want to eat.

Browse all dishes →