Gnocchi a la nicoise are potato gnocchi rolled on a fork, served with butter, tomato sauce or the sauce of a daube or Nicois rabbit, under grated cheese.

The City of Nice lists gnocchi among its specialities and gives a recipe of old floury potatoes, flour, egg yolks, olive oil and grated cheese, rolled into ropes, cut every two centimetres and rolled on a fork; they are done when they rise to the surface and are served with butter, tomato sauce, or daube or rabbit sauce. Merda de can, a Nicois gnocchi of Swiss chard, potato and flour, has its own City recipe. Lou Balico lists house gnocchi and merda de can, both with pistou.

Where to eat Gnocchi a la Nicoise in Nice

1 editor pick for Gnocchi a la Nicoise in Nice, ranked by editorial score. All Nice signature dishes · Gnocchi a la Nicoise across every city.

  • Lou Balico

    Order Raviolis à la daube, then the sweet chard pie for dessert.

    Lou Balico is a family restaurant at 20 Avenue Saint Jean Baptiste in Nice, open since 1979, labelled Niçoise cuisine and run by three generations.

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Make it at home

Serves 41 hr 30 minIntermediate

Ingredients

  • 1kg floury potatoes (old, not new)
  • 200 to 250g plain flour
  • 1 egg yolk
  • 40g grated hard cheese, plus extra to serve
  • 20ml olive oil
  • Salt and pepper
  • Butter, tomato sauce or daube sauce to serve

Method

  1. Boil the whole unpeeled potatoes for 35 to 55 minutes, depending on size, then peel them hot and put them through a ricer.
  2. Mix in the flour, egg yolk, cheese, olive oil and pepper, adding the flour gradually, and work the dough as little as possible until smooth.
  3. Roll the dough into ropes about 1cm thick, cut every 2cm and roll each piece on a fork.
  4. Cook in a large pan of boiling salted water until the gnocchi rise to the surface, drain and serve with butter, tomato sauce or daube sauce and grated cheese.

Editor tip. Use old, starchy potatoes and add the flour gradually, as the City of Nice recipe advises; too much flour makes the gnocchi heavy.

Common allergens: Gluten.