Gnocchi Gnocchi Brothers
Ben Cleary-Corradini owns Benfatti Italian Fine Foods, an online food importer. And Theo Roduner is owner and executive chef of Paddington’s Grappino restaurant. In December 2016 the duo opened Gnocchi Gnocchi Brothers, Australia’s first dedicated gnoccheria, after running a market stall of the same name since May 2015. The 30-seat space isn’t a restaurant, with restaurant service. It’s a gnocchi bar – fast, friendly and cheap.
Made fresh on the premises, the team goes through more than 100 kilograms of Tasmanian Dutch cream and Désirée potatoes per day. The gnocchi comes with a choice of house-made sauces: wild mushroom and truffle; traditional, slow-cooked bolognese; spicy cherry tomato and black olive; fresh prawns and cherry tomato; slow-cooked duck ragú; and Genovese-style pesto. Served alongside is ciabatta, perfect for mopping up left-overs. At $12 a pop, it’s a steal.
Aside from the house specialty, there’s a short selection of starters and sides – thick-cut chips, deep-fried, mince-stuffed olives and caprese salad. Desserts feature a traditional vanilla-bean panna cotta, Sicilian ricotta cannoli and house-made tiramisú.
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