Gnocchi in Aubagne, from our kitchen

Gnocchi has something domestic about it, almost familial. It is the Thursday dish of Northern Italy, the one a nonna would shape by hand while the sauce simmered. At Pepe Zino, that is what we do at 100 Imp. des Martinets in Aubagne. No vacuum-packed gnocchi warmed in a pan, no defrosted industrial portion: dough rolled in the morning, cut by knife, dropped into boiling water at the time of ordering, then finished in its sauce.

Gnocchi in Aubagne are not on every street corner. Most local menus skip them or offer industrial versions. That is why we gave them three permanent slots in the Pasta section, each with a different sauce: earthy, cheese-driven, or classic. The base recipe stays the same, the sauce is what changes.

Gnocchi dough rolled by hand every day

The base is potato cooked in its skin, mashed while still warm, combined with flour, an egg yolk and a pinch of salt. That is all. No ready-mix powder, no texture agent. The dough must stay supple without sticking, which means dosing the flour by feel: too much and the gnocchi turns rubbery; too little and it falls apart in the water. Our Italian kitchen brigade adjusts that balance every morning depending on the day's humidity and the way the potatoes hold together.

Once the dough is ready, we roll it into long ropes, cut even pieces with a knife, and mark them lightly with a fork or a gnocchi board. That imprint is not decorative: it grips the sauce, and that is what makes the difference in the mouth. Cooking takes about a minute, the gnocchi rises to the surface, we drain it immediately and bind it with the sauce. Everything moves fast, which is why each plate is prepared to order.

Three gnocchi recipes on our menu

We deliberately keep the number of recipes small rather than padding the menu with characterless variants. Each dish has its own register and price point. All built on the same homemade dough.

The Gnocchi with Porcini and black olives at €21 is our most distinctive proposition. Mascarpone cream as the base, meat jus for depth, porcini for the woodland note and black olives to cut through the richness. It is autumnal in spirit, served all year because the combination works in any season. Guests who lean toward bold flavours often name it as the strongest dish in the category.

The Gnocchi Gorgonzola and walnuts at €20 takes the opposite route: a gorgonzola cream gentle enough not to overpower the dough, walnuts crushed at service for crunch. We often suggest it to someone trying gnocchi for the first time: the sauce wraps without attacking, the textural contrast speaks for itself. It is also a recipe regulars come back for specifically.

The Gnocchi alla Romana at €18 is the classic version: tomato sauce, cream, fresh basil. The most accessible recipe in price and flavour, the one that fits a weekday lunch or a meal with a child. Nothing flashy, just a clean execution of a great Italian classic. To explore the full menu (antipasti, pasta, pizzas, meat dishes, desserts), see our complete menu.

Why handmade gnocchi changes the experience

Gnocchi is often described as a simple dish. On paper yes, in practice no. It all comes down to potato quality, the water content of the dough and the cooking. A young potato carries too much water, which forces extra flour and weighs the gnocchi down. An overworked dough develops gluten and turns chewy. A long boil makes the dumplings disintegrate. None of that is improvised, which is why industrial versions miss the point of the dish.

At Pepe Zino, those details come from the experience of our chef and his brigade. The same hands shape the dough morning after morning, which guarantees a consistency that is hard to reach otherwise. Returning guests find the same texture from one visit to the next. That continuity is what distinguishes handmade gnocchi in Aubagne from the supermarket version: the gesture, repeated, eventually produces a stable plate.

Dine in or take away, lunch or dinner

Gnocchi are served across our 120 seats, split between an indoor dining room and a bright veranda. Both spaces share the same open kitchen: you see the chef sending the plates, and the pace of service gives a sense of the real activity of a restaurant where everything is cooked to order. The veranda often hosts groups and families; the indoor room tends to draw couples and weekday lunchtime regulars.

For takeaway, the direct number is 09 60 37 25 97. We prepare the portion as we would on site, pack it in a suitable container, and hand it over hot. Allow fifteen minutes after ordering. Our location at 100 Imp. des Martinets, in the Paluds business area, makes the quick stop easy: free parking, A50 motorway exit two minutes away, accessible from central Aubagne and from neighbouring towns alike.

Gnocchi for groups and events

Gnocchi often feature in the group set menus we offer for birthdays, baptisms and corporate lunches. With 120 seats, including 60 in the veranda, we have the capacity to host sizeable parties. Gnocchi work well in this kind of service because they please broadly, without polarising: the alla Romana version covers mainstream tastes while the porcini option brings depth for more adventurous palates. To plan your group menu, visit our events and private hire page or contact us directly.

Pepe Zino: gnocchi within a complete Italian kitchen

Our restaurant is more than the gnocchi. It is a complete Italian kitchen: antipasti, fresh pasta in several variations, risottos, meat and fish dishes, and our Neapolitan pizzas. The artisanal pizzas in Aubagne share the same standard with the gnocchi: homemade dough, prolonged rest or fermentation, ingredients sourced in Italy. For the story of the place and the philosophy of the house, see our family story or our guide to authentic Italian cuisine in Provence.

If you are coming from Marseille, Cassis or La Ciotat, allow about twenty minutes via the A50 to reach Aubagne. We are at 100 Imp. des Martinets, free parking at the door.