Flatiron NoMad Foodie: Obicà’s Gnocchi di Patate

Flatiron NoMad Foodie Recipes

Dec 10, 2021

Renowned Obicà Mozzarella Bar shares their Gnocchi di Patate recipe, which features Cherry Tomatoes Confit, Cavolo Nero Pesto, and Crispy Speck dell’Alto Adige IGP.  “The attachment to roots and tradition of the Italian cuisine, together with a contemporary touch and a gaze at the future represent the core values of Obicà, as demonstrated by their wintery interpretation of the Italian Gnocchi di Patate,” says the Obicà team.

The chefs at Obicà walk us through how to make this stunning dish you’ll want to serve at your next holiday gathering or cold night-in. “A bright green, enveloping and fresh Cavolo Nero Pesto is the protagonist of this innovative version of the famous Italian dish,” adds the team. “The smoothness and velvety consistency of Gnocchi and Pesto contrast with the crispness of Speck dell’Alto Adige IGP creating a concert of different flavors and textures.”

Obicà has 20 locations globally and was founded in 2004 as the world’s first mozzarella bar. Using high-quality and fresh ingredients, Obicà shares their passion for good Italian food in a modern casual restaurant setting. Obicà newly launched winter menu includes fresh Mozzarella di Bufala Campana, small accompaniment plates, pasta, salads, and soups, as well as craft cocktails and Italian wines by the glass. Obicà also serves an Italian-contemporary style brunch on weekends.


Gnocchi di Patate Recipe

Ingredients for 4 Servings:

Cherry Tomatoes Confit

  • 2 teaspoons of Fresh Basil
  • 2 teaspoons of Fresh Thyme
  • 1 teaspoon of Orange Zest
  • 3 ounces of Cherry Tomatoes
  • 1/4 teaspoon of Sea Salt
  • 1/4 teaspoon of Icing Sugar

Cavolo Nero Pesto

  • 3 tablespoons of Extra Virgin Olive Oil
  • 3 ounces of Cavolo Nero
  • 1/2 tablespoon of Grated Parmigiano Reggiano DOP
  • 1/2 tablespoon of Grated Pecorino Romano DOP
  • 1/2 tablespoon of Pine Nuts
  • 1/4 teaspoon of Sea Salt

Crispy Speck dell’Alto Adige IGP

  • 4 ounces of Speck dell’Alto Adige IGP

Gnocchi di Patate

  • 5 liters of Water
  • 1 tablespoon of Sea Salt
  • 4 cups of Fresh Potato Gnocchi

Directions for Cherry Tomatoes Confit:

1. Pre-heat the oven to 215 degrees Fahrenheit.
2. On a tray, place a layer of baking paper to cover the entire surface.
3. Finely chop Fresh Basil and Fresh Thyme. Put them aside.
4. Cut the Cherry Tomatoes in half and place them on the tray with the sliced side facing up.
5. Grate a teaspoon’s worth of Orange zest. Sprinkle zest over Cherry Tomatoes.
6. Season evenly with Sea Salt, Icing Sugar, Fresh Basil, and Fresh Thyme.
7. Cook the Cherry Tomatoes in the oven for 1 hour, until dry.
8. Once ready, set aside.

Directions for the Cavolo Nero Pesto:

1. Boil the Cavolo Nero Kale in hot water. Once ready, drain properly.
2. In a blender, combine Cavolo Nero Kale, Parmigiano Reggiano DOP, Pecorino Romano DOP, Pine Nuts, and Sea Salt. With the machine running, slowly drizzle in the Extra Virgin Olive Oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
3. Once ready, set aside.

Directions for the Crispy Speck dell’Alto Adige IGP:

1. Pre-heat the oven to 350 degrees Fahrenheit.
2. On a tray, place a layer of baking paper to cover the entire surface.
3. Place the Speck dell’Alto Adige IGP slices on the oven tray, separating slices from another.
4. Cook for 4-5 minutes.
5. Take slices out of the oven and set them aside. They will become crispy while getting cold.

Directions for the Potato Gnocchi:

1. In a large pot, bring 5 liters of salted water to boil.
2. Once the water is boiling, add 4 cups of Fresh Potato Gnocchi to the water and stir occasionally.
3. Once the Potato Gnocchi is cooked, they will start floating on top of the boiling water.
4. Drain the Potato Gnocchi. Set aside for assembly.

Assemble & Serve! 

1. Toss the cooked Potato Gnocchi with the Cavolo Nero Pesto and the Cherry Tomatoes Confit.
2. Sprinkle some Parmigiano Reggiano DOP on top.
3. Add a drizzle of Extra Virgin Olive Oil.
4. Finish by decorating with the Crispy Speck dell’Alto Adige IGP.


Obicà Flatiron, 928 Broadway


Thumbnail Credit: I Just Want to Eat

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