As for the bread bowl, Anoia and his team prepare fresh pizza dough, wrap it around a stainless steel bowl, and bake it until golden brown. Once it’s fully cooked, they slide the bowl out from underneath, add the freshly boiled gnocchi, and top it with a Sorrento-style sauce (born in the Sorrentino region of the Amalfi Coast): a blend of house-made marinara, mozzarella, and heavy cream. “The two highest-selling items in this restaurant are the bread and the gnocchi,” Di Anoia explains, “I thought if we combined the two into one dish, it would be the best of both worlds for everybody. If you like cheese, you’re going to love it.”
Bread and gnocchi: Go ahead, try to name a more iconic duo. Watch the video above to learn more about this beautifully glutenous dish.