Shecky's NYC
Outdoor Brunch (yes even in winter!)
January 8, 2011 - "If you thought outdoor brunches were a thing of the past, cozy up to Gnocco's heated outdoor garden for their exquisite brunch special! Entrées like fresh crepes topped with a sweet combination of whipped cream and strawberries or Nutella and bananas, PLUS a cup of coffee AND a brunch cocktail. Italian eats al fresco? Sign us up!"
The Supermarket Guru
Steal This Recipe: Gnocchi with Porcini Mushrooms
December 2, 2010 - "...the recipe for this homemade version of a restaurant favorite is deceptively simple. Homemade potato gnocchetti (tiny gnocchi) are topped with a rich and nutty porcini mushroom sauce, flavored with fresh garlic, parsley and a touch of cream. It's a perfectly hearty winter dish."
Serious Eats | Slice Column
Dessert Nutella Calzone: Gnocco, East Village
November 19, 2010 - "Does Nutella-filled calzone, baked in a pizza oven until molten, topped with a dollop of unsweetened ricotta, count as dessert pizza?"
Snob Magazine
NYC Guide: Gnocco
November 2010 - "Packed. This restaurant, like their sister eatery Perbacco, is a true gem of the city... What you find upon entering Gnocco is a stylishly urban decor with allusions toward Northern Italy. The lively staff and delectable food go hand in hand exquisitely.
More a local treat than a Main Street attraction, Gnocco is exactly the type of restaurant an out-of-towner needs to visit in order to get the full effect that is New York City."
New York Magazine Restaurant Guide
Gnocco Cucina & Tradizione - East Village
"Café named after the Modenese snack of crispy, puffy fried dough, usually served with prosciutto. The gently priced menu also offers gnocchetti (an entirely different, equally delicious thing), plus well-dressed salads and an unassuming pork tenderloin lavished with Parmesan shavings and a balsamic emulsion."
The Walman Report as aired on 1010 WINS Radio + Online Review
Gnocco: Vintage Village & Still Going Strong
October 11, 2010 - "It's that same attention to the ingredients that helps Gnocco shine overall... the high standards of quality... makes Gnocco worthy of all its praise, but it also makes it the family-driven establishment it is: if the owners didn't trust in what they were serving across the board, they wouldn't dine there with their children on a nightly basis. As they say almost in unison, "Everything we do, we do because we love it."When I was 17 years old. My uncle had a restaurant on Lexington and 59th street so I practically grew up there. I always liked cooking. I actually got my associates degree in management, but realized that I liked cooking more. That was when I decided to go to culinary school."
Behind the Burner
Interview with Federico Crociani, Pizzaiolo, Gnocco
2010 - "Pizzaiolo Federico Crociani boasts 20 years of pizza-making experience, including years of training under Istrian master Massimiliano Bacich. At Gnocco he greets diners as they walk in the door, and treats them to a show of his pizza-making talents. Watch as he turns the tiniest balls of dough into thin, wide rounds that he transforms into impeccably light thin crust pizzas with an array of flavors and toppings. Crociani's pizzas open your meal at Gnocco and make way for a delightful Italian experience."
Virtual Gourmet Newsletter
New York Corner: Gnocco
September 19, 2010 - "...one of the most popular restaurants in the East Village, not least for its signature item, the puffy fried morsel called a gnocco, which is seriously addictive, presented with silky prosciutto, aged two years and sliced so thin as to be nearly translucent, along with various other salume. The wonderful pizzas they do here are light and crackling but not ultra-thin. There is the traditional Margherita style, as well as pizzas with Speck bacon and truffles... Guests are treated like friends, and regulars pack the place, both in the rustic front room and the much sought-out patio..."
Mann About Town
Cucina, Tradizione & Famiglia
October 2010 - "...it's evident that Gnocco's friendly, family-forward, high quality style is exactly what New Yorkers continue to seek out. Italian authenticity is the mantra set by General Manager Stefano Biaggioni, who knows how to cater to all types and tastes. At Gnocco, this translates to local families, European imports, hipsters, Upper East Siders, and regular celebrities."
Haute Living Magazine
Sugar Shock: The Haute 5 Desserts in New York City
September 2, 2010 - "...the ultimate sugar shock perfect dessert for sharing is Gnocco's Calzone Nutella, a pizza dough filled with hazelnut chocolate spread and ricotta cheese. A unanimous ahhh... across the table.
Zagat Buzz
Midday Meals from Gnocco
August 19, 2010 - "check out weekend brunch at Gnocco, also in the East Village. This Italian eatery just announced that it's giving away complimentary mimosa with brunch every Saturday and Sunday..."
Haute Living Magazine
A Haute Eats Pick NYC - Gnocco
August 15, 2010 - "Nested in the heart of the East Village is a powerful space which calms the mind and allows food discerning New Yorkers to enjoy fresh and flavorful ingredients in full throttle. Enter Gnocco and enter a Mediterranean oasis of palate enchanting Italian cuisine you thought you could only get half way around the world. Walk by the wood burning ovens and find a garden table for course after course of home made fare."
The Italian Voice
Gnocco: Cucina, Tradizione & Famiglia
August 12, 2010 - "In many ways, Gnocco, the Emilian inspired East Village hotspot, is a home away from home... It was conceived in summer of 2000, when Modenese transplants Gian Luca Giovanetti and Pier Luigi Palazzo decided to make new roots in NYC... Gnocco exceeded all expectations and became an overnight success.
Named for the fried dough puffs sold with prosciutto and salami on the streets of Modena, Gnocco strives for a certain sense of Italian authenticity. Instead of training its chefs by sending them to Italy, Gian Luca and Pier Luigi took a different approach: importing a genuine, Italian nonna (Gian Luca's, in fact) to teach Gnocco's kitchen staff the artistry of making their namesake dish, and then some.
From the familial, friendly welcome to the generous portions and value-driven menu, it's clear that Gnocco keeps attitude and pretension out the door, in an effort to make everyone feel, quite literally, at home."
Grub Street | New York Magazine
Free Mimosas at Gnocco
August 10, 2010 - "East Village: Gnocco offers a free mimosa with brunch every Saturday and Sunday through September 12."
Woman Around Town
East Village Eatery with a Familial Atmosphere
July 31, 2010 - "Italian eatery Gnocco has serves the East Village wonderful food in a welcoming, familial atmosphere... During our visit as guests of Gnocco, we were told the pizza would be unlike any we had ever tried. We chose the tartufata pizza, after being told this selection was perhaps the most popular one on the menu. The base mixture of heavy cream, black truffle sauce and mozzarella alone would have satisfied my taste buds, but there was more. On top of the creamy base there were shreds of speck, mushrooms, and smoky prosciutto. A drizzle of truffle oil is added when the pizza comes out of the oven, guaranteeing rich flavor in every bite..."
City Life Magazine
Eating and Drinking: Food, Drinks and Restaurants
August 4, 2010 - "The next time you're in New York, check out this small restaurant that's making a big impact. Delicious Italian dishes and affordable prices make this a dining experience for everyone to enjoy. With chefs straight from Italy, Gnocco is named after its famous appetizer, homemade deep-fried dough with Italian cold cuts."
Gayot
Gnocco Restaurant Review
July 2010 - "Italian ex-pats and East Villagers come here for tasty, budget-friendly Italian fare... Meals must start with the house namesake, gnocco, which are like fried wontons served with salami and prosciutto. Oven-baked artichoke hearts stuffed with goat cheese is another starter, then move on to the better-than-average northern Italian-style pizzas. The more hearty dishes are also worth a try: oven-roasted rack of lamb accented with artichokes and an herb-marinated Cornish hen are satisfying. The all-Italian wine list has several nice choices, including some affordable picks by the glass."
Shecky's NYC
Fourth of July Freebies!
July 4, 2010 - "The only thing better than a good meal on the 4th of July is a free one, so head to East Village Italian favorite Gnocco for complimentary Gnocco Fritto, translation: savory puffs of fried dough, served with 24-month-aged proscuitto, coppa, and salami."
