Gnocchi Mimosa Early Spring Soul Food from Venice

2018 started on a rather strange note in Venice. While January was so dry and sunny, February was humid and now seems to end on a very cold note. In fact, the cold weather during the last weekend reached far south, and snow fell in Naples and on the Amalfi Coast ! You can see in the pictures of this blog post that Venice doesn’t really look springlike, at least not everywhere in town .. Yet, the mimosa trees are blossoming like they always do in the last week of February. They will be so lush and beautiful in March !

So no, this year, winter is still around in Venice while on some years, the cherry trees are blossoming in the campagna veneta. The quiet time after Carnival is also too early for spring herbs, so we need to make the most of the last of the winter salads and winter herbs. Here’s a favorite example we ate today for lunch.


To make gnocchi mimosa, we use hard-boiled eggs cut into tiny cubes to decorate this gnocchi dish. It looks a bit like we used mimosa blossoms to color it ๐Ÿ™‚ And by the way, Venetians in the past used to bake with mimosa, but as there are many variety of these plants, I’d better not use their blossoms in the kitchen, just to be on the safe side. For this reason, as you will see next week, we’ve got  few dishes and cakes that imitate mimosa blossoms, especially cakes, that we love eating in March in Venice to celebrate La Festa della Donna.

Gnocchi Mimosa - Early Spring Soul Food

  • Servings: 2
  • Difficulty: easy
  • Print

A fresh, light, ancient recipe-inspired gnocchi recipe perfect for lunch on a cold day.

In the Veneto, instead of pasta, we eat lots of rice and potato gnocchi. Here’s a quick and light recipe for winter gnocchi and radicchio ! If you want the vegan version, substitute the cream for almond cream!

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  • 8 radicchio leaves, one egg, gnocchi, sweet cream (skimmed version)
  • olive oil, chili-flavored olive oil
  • sea salt, black pepper, yellow curry


An easy family recipe, which we created when we found lots and lots of radicchio at the market and the herbs looked like they were frozen ! Cut a few radicchio leaves (we use Radicchio tardivo di Treviso) into slices and fry them in a pan in olive oil, together with a handful of pinoli (pine nuts). As soon as the pine nuts turn brown, add a cup of skimmed cream, salt, a teaspoon black pepper (ground) and another teaspoon yellow curry (the Drogheria Mascari mixture will do just fine). Leave to simmer for another 2 minutes while bringing water to the boil in another pot. Add the gnocchi and cook until. We use the gnocchi at our neighborhood's Deli, which we are going to present to you in another post :-). To finish, cover the gnocchi with the sauce, add a teaspoon chili-flavored olive oil, and you're ready to enjoy. Instead of topping the dish with parmesan cheese, we use a hard-boiled egg to add flavor and a mimosa-like spring touch !

Click on the picture below and download ten healthy lifestyle tips from our upcoming book, Roses and Spices !


Published by Iris Loredana

Iris Loredana: Author of La Venessiana - Venice Travel, Food and Lifestyle Guide for Responsible Visitors.

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