Gnocco is not the run-of-the-mill Italian restaurant

Image for post
Image for post

Gnocco, a truly authentic, artisanal Italian restaurant that has withstood the test of time, this July it celebrates its 20th anniversary. The cuisine is helmed by Owner/Executive Chef Gian Luca Giovanetti, whose former restaurant, Perbacco received a two-star review in The New York Times and Gnocco, no less worthy, was also recognized by New York Magazine’s The Underground Gourmet. Chef Gian Luca’s cuisine stands out amongst the myriad of Italian restaurants in NYC.

Giovanetti sets Gnocco apart with a variety of delicious seasonal rotating specials which spotlights the Emilia-Romagna culinary tradition. However, Gnocco’s staple dishes that regular customers are always returning for, are also not-to-be missed when dining at Gnocco.

Menu highlights include

Image for post
Image for post

Starters — like their namesake appetizer, Gnocco, is a traditional Emilian appetizer exclusively found at the restaurant made with homemade deep-fried dough puffs expertly crafted to be light and airy using flour zero, milk, EVOO and sparkling water, served with prosciutto di Parma and Italian cold cuts.

On the rotating specials, the homemade fresh artisanal pasta specials include: Lasagna Emiliana with layers of spinach fresh pasta with beef, veal and pork ragu and a silky béchamel sauce, among other selections of mouth-watering pastas.

A must-try staple dish is the: Maialino Al Latte is a pork dish near and dear to the chef that stems from family dinners in Modena. The tender and melt in your mouth pork is served with creamy mashed potatoes and spinach.

Not-to-miss are Gnocco’s thin crust Roman-style brick oven pizzas

Image for post
Image for post

There’s a selection of 12-inch individual thin crust Roman-style brick oven pizzas that can be easily shared in groups or enjoyed alone, featuring a crust that is chewy and crispy. Made by master pizzaiolo Federico Crociani, who boasts 20 years of pizza-making including years of training under Istrian master Massimiliano Bacich and is widely known as a regular top three finisher at pizza-centric world championships.

The pizza is in the ranks as one of the best in the city with dough that is leavened for at least 48 hours, making it lighter and easily digestible. Their most popular selection is the mouthwatering Tartufata made with fresh mozzarella, truffle sauce, mushrooms and speck.

Wines — Gnocco boasts a selection of 100% Italian wines with 60 bottles offered and 55 of them by the glass –an unheard-of variety by the glass. Such a variety by the glass allows diners to experience a variety of wines that can be pared with each dish under the guidance of wine expert/partner Pierluigi Palazzo. Gnocco also offers a nice selection of artisanal signature cocktails.

Image for post
Image for post

The restaurant’s design includes a pizzeria in the front which turns into an intimate and cozy main dining room with a bar. The back of the restaurant features a charming enclosed all-year around garden, perfect for brunch, group dining, and private events.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store