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Posted by
5163 posts

Try researching Rome food blogs. Great sources for such specific request.

Posted by
3904 posts

I agree with Claudia, I find food blogs far more useful than Tipadvisor or Yelp reviews, along with guides written by restaurant critics. Food bloggers, by the very nature that they're writing blogs devoted to food, tend to be foodies and will generally have a better opinion of what constitutes good food than others who view food as simply something to fuel their body.

Gnocchi however is such a simple recipe and process that it's difficult to reach varying degrees of good or bad. There are so many good restaurants in Rome that it's unlikely that you'll encounter anything but good gnocchi. It's the more complicated dishes that tnd to seperate the wheat from the chaff. Porchetta is one such dish, I've had truly fantastic porchetta is a tiny salumeria across the river from the Vatican but equally I've had some very mediocre ones.

Posted by
200 posts

Thank you on my train ride to work in NYC this morning I followed a bunch on Instagram which is basically food porn!! I am pretty sure I'll come home 10lbs heavier due to the food, wine, gelato!

Posted by
4777 posts

Just remember that saying "Gnocchi" is a bit like saying Pasta, it describes a general food type, but variations are all over the place, both in what they are made of (not always white potatoes) and how they are served (Oil based sauce, pesto, tomato sauce, etc) all based on the region the dish comes from. Some are small and dense, others light as air, some much larger...almost getting into dumpling territory.

Still, fun to try the variations, just be prepared to widen your perspective. Rome (Lazio Region) actually has it's own variation that you might not recognize at first as Gnocchi, they tend to be more flat, not the rolled little logs or eggs you see in the US.

Posted by
200 posts

Yes Paul, I did read that too. I'm not a huge fan of gnocchi (in America) like my husband is. But that Cacio e Pepe looks right up my ally!

Posted by
1451 posts

ob3,

Besides, cacio e pepe, maybe you'd like to try another popular dish - Bucatini all'Amatriciana.

My favorite that I ordered a few times is Tortellini Bolognese. If it's cooked right, so delicious with just the right amount of meat sauce :)

Posted by
1106 posts

Note that in Italy the right night for gnocchi is Thursday night,
while in Argentina it's the end of the month, usually the 29th.

https://www.huffpost.com/entry/if-its-thursday-it-must-b_b_692854
https://vamospanish.com/an-argentine-tradition-eating-gnocchi-on-the-29th/

I once was cooking from an Italian cookbook -- not an American cookbook with Italian recipes, but an Italian cookbook that had been translated into English -- and the gnocchi recipe did not list amounts or proportions. The instruction was to add just enough flour for the mash to come together into a dough, which depends on the weather the day you're making them. So in that sense, as mentioned above, gnocchi can be thought of as dumplings or pierogies as much as a pasta.

Posted by
760 posts

If you have time, check out this book: Eating Rome by Elizabeth Minchilli. She also has a food blog.

BTW, I found the book at my local library.

Posted by
200 posts

Thanks we already went and came back. Had great food while in Rome. I miss it!!

Posted by
23257 posts

so since you are back tell us which is best!!

Posted by
200 posts

My husband is the big gnocchi connoisseur but I would say his favorite that he raved about was the gnocchi was at Roscioli Salumeria Cacio E Pepe style. He also ate a lot of gnocchi in Positano too!