In Italy, every day of the week comes with its own traditional dish. And if you’re in Rome on a Thursday, you’ll hear a saying that never gets old:
“Giovedì gnocchi!” – “Thursday? Gnocchi!”
This isn’t just a cute phrase. It’s a real tradition that still lives on in many Roman homes and trattorias. Let’s dive into the story behind this custom, learn how to prepare potato gnocchi like an Italian, and finish with a must-try dish: Gnocchi alla Sorrentina – a cheesy, comforting baked gnocchi recipe straight from Southern Italy.
Why Do Italians Eat Gnocchi on Thursdays?
The “Thursday gnocchi” tradition began in post-war Rome, when meals followed a weekly rhythm based on religion and budget. Thursday became the day to enjoy a rich, hearty dish before Friday – typically a meatless day.
Potato gnocchi were the perfect choice: filling, affordable, and loved by everyone.
Even today, many Roman restaurants serve fresh gnocchi on Thursdays – a tasty nod to the past that’s still going strong.
How to Make Potato Gnocchi
Traditional gnocchi are soft, pillowy dumplings made from potatoes, flour, and sometimes egg. Here’s how Italians do it:
Ingredients:
About 18 oz of starchy potatoes (like russet)
4.5–5 oz of all-purpose flour
1 egg (optional)
A pinch of salt
Steps:
- Boil the potatoes with the skins on until tender. Peel while still warm and mash using a ricer or potato masher.
- Mix in flour and salt (and egg, if using). Knead just until combined – don’t overwork the dough!
- Roll the dough into long ropes and cut into bite-sized pieces.
- Use a fork or gnocchi board to shape each piece with ridges (optional, but helps hold the sauce).
- Cook in salted boiling water until they float to the top – just a couple of minutes.
Short on time? You can get high-quality, ready-to-cook gnocchi made in Italy, like the ones from Rustichella d’Abruzzo, right here on Magnifico.
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Recipe Spotlight: Gnocchi alla Sorrentina
This is one of the most comforting dishes you’ll ever try – baked gnocchi in a rich tomato sauce with gooey mozzarella and Parmigiano. It’s warm, cheesy, and full of Italian soul.
What You’ll Need:
- 1 pack (17.6 oz) Rustichella d’Abruzzo Potato Gnocchi
- 2 cups tomato passata (we recommend MAGNIFICO Tomato Passata)
- 1 clove garlic
- 9 oz mozzarella, diced
- 2 oz Parmigiano Reggiano, grated
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves
- Salt to taste
How to Make It:
- In a skillet, sauté garlic in olive oil. Add the tomato passata, salt, and fresh basil. Let it simmer for 15–20 minutes.
- Meanwhile, cook the gnocchi in boiling salted water. As soon as they float, drain them and mix into the sauce.
- Add the diced mozzarella and stir gently.
- Transfer everything into a baking dish. Top with Parmigiano.
- Bake at 390°F (200°C) for 10–15 minutes, until bubbling and golden on top.
That’s it! Serve hot and enjoy every bite of cheesy, tomatoey perfection.
Quick Tip
Want to impress your guests? Serve your gnocchi alla sorrentina with a drizzle of extra virgin olive oil and a glass of red wine – like a Chianti or Montepulciano.
Taste Italy on a Thursday (or Any Day)
Whether you stick to the Thursday tradition or eat them whenever the craving hits, potato gnocchi are one of Italy’s most beloved comfort foods.
And thanks to Rustichella d’Abruzzo’s artisan gnocchi, you don’t need to spend hours in the kitchen to enjoy them.
👉 Order Your Gnocchi Today and bring home the real taste of Italy.
