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By Sarah Ward
December 03, 2016
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By Sarah Ward
December 03, 2016
  shares

If you like your pasta round and made from potatoes, then you're going to like Brisbane's latest cuisine-specific eatery. No, it's not an Italian joint. Not, it isn't dedicated to doughy noodles in all shapes and sizes. Instead, Gnocchi Gnocchi Brothers is Australia's first dedicated gnoccheria.

If that name sounds familiar, that's because you've likely come across Gnocchi Gnocchi Brothers' busy stall everywhere from the Jan Powers Farmers Market in the CBD and Eat Street at Hamilton to the brand new Mount Gravatt Marketta or Night Quarter on the Gold Coast. They've now made the leap so many market-based Brissie businesses have in recent years by opening their own bricks-and-mortar establishment, and are serving their fresh, house-made potato parcels from Paddington's Given Terrace.

What none of their predecessors offer, of course, is an impressive array of gnocchi in varieties such as pumpkin and ricotta, and with sauces including slow-cooked bolognese, wild mushroom and truffle, cherry tomato and black olive, and duck ragu. Everything is made from organic ingredients, and they all come with ciabatta and parmesan. Of course, if you want something other than the the Brothers' dish of choice, there's starters and desserts too. Grab deep-fried mince-stuffed olives, fresh mozzarella with tomato and basil, or thick cut potato chips with truffle salt — or an Italian fresh ricotta cannoli, house-made tiramisu and vanilla bean panna cotta.

Opening on November 28 and making your gnocchi dreams come true Monday to Saturday from 4pm to 10pm, Gnocchi Gnocchi Brothers is both a dine-in and takeaway affair, offering BYO in-house, with a liquor license to come. And, in the future, you'll be able to pick up a small range of Italian groceries on site as well. We recommend stopping by on an empty stomach.

Find Gnocchi Gnocchi Brothers at 210 Given Terrace, Paddington. Check out their website and Facebook page for more information.

Image via cyclonebill.

Published on December 03, 2016 by Sarah Ward

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