Run - don't walk - to Bresca and order the Roman Gnocchi! Trust me, you will be glad you did.
We shared an appetizer portion last night - but never again! Going forward we each want our own portion - entree sized please - so we don't have to fight over the last bites.
Roman Gnocchi is made with semolina, milk and Parmigiano-Reggiano. Krista revealed that the light and fluffy texture is a result of the milk - and the amount of time cooking the dough before spreading and cooling it into discs.
This was the best Gnocchi dish I have tasted, and my new favorite non-dessert dish at Bresca (the panna cotta is to die for). If you have had Krista Desjarlais' Bruschetta before, you'll understand why the plump, perfectly cooked Charred Toy Tomatoes make the dish. The basil, goat butter, and shaved Parmesan add flavor complexity to the gnocchi.
There are so many compelling reasons to visit Bresca - now you have one more.
Wednesday, July 15, 2009
Gnocchi Nirvana
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3 comments:
I had the same wonderful experience with the gnocchi several weeks ago. I have not stopped talking - or thinking about it!
The lobster gnocchi dinner special at the THE GRILL ROOM a few weeks ago was great. Lobster chunks, sundried tomato(which gave it great texture & tartness) & melt-in-your-mouth large gnocchi. My partner swore it was bay scallops,they were so large & delicious!
I think Bresca is the best restaurant in town. My only (and major) complaint is a sometimes 'snooty' attitude by the staff. Prime example: my wife's inlaws were in town and we had a babysitter- our son had a bit of a breakdown so we 11 minutes late. The staff informed us that we were late and there was another party coming at so and so time. They werent nice about it. I was 2 seconds from leaving but my wife convinced me to stay. I understand that they only have 5 tables but they have handled this better. That was the 4th time i had been there and might be the last.
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