Frangipani
The Oberoi, Nariman Point
All south Bombay food lovers head straight to Frangipani when their stomachs crave for gnocchi. Chef Joy Bhattacharya’s potato pasta with pacific scallops and red wine pesto is famous across the city. So are the other baked versions of gnocchi, including one with lots of mushrooms, so that vegetarians don't leave disappointed. Chef also tosses up an excellent gnocchi salad with ham, chicken and asparagus. “It’s a much-loved and very different salad. I use really tiny gnocchi in it because it’s a salad and I don't want people choking on huge chunks of pasta,” Bhattacharya says, adding, “Awareness about gnocchi is not high, not many people ask for it. It doesn’t make sense to include several gnocchi preparations on the menu,” he says.
Rating: Very good
Call: 6632 6310

Celini
Grand Hyatt, Santacruz
Most restaurants in Mumbai are known for ‘Indianising’ world cuisines. But Celini at the Grand Hyatt is an exception. Although the simple potato-based gnocchi is the only kind served here, it is very authentic. The choice is restricted to three — gnocchi with minced beef, with cheese and pesto sauce. The best part about eating here is the way food caters to individual tastes. There is no set gnocchi dish — If you want your gnocchi floating in sauce, that's the way it is served. If you want it dry, that's also available. Homely ambience, swift service and an open kitchen which gives you a clear view of the gnocchi preparation add to the authenticity of the restaurant.
Rating: Very good
Call: 6676 1160

Don Corleone
Intercontinental, Marine Drive
Be prepared to stress those eyes to spot the single gnocchi dish on the menu at Don Corleone. Clearly, conventional pasta preparations dominate the kitchen in this Italian restaurant. As for gnocchi, they make some in cheese-tomato sauce. On request, they even serve some in pesto and cheese sauce. The highlight of the meal is not the food but the conversation with Chef Vishwajeet who delightfully explains, the dos and don'ts of gnocchi. “It has to be cooked just right. Otherwise you have to throw away the entire batch. It has to be fresh otherwise it may harden and taste really bad,” he says. Our perfectly done gnocchi arrives dunked in too much sauce, but it stands out because the chef prefers to knead some parsley into gnocchi dough during preparation time. Although their gnocchi is hearty, the flipside for gnocchi lovers is the lack of variety.
Rating: Average
Call: 6639 9999