TESS CARCALDI

If there was one thing I was on the hunt for here in Florence (besides gelato, of course), it was some really good gnocchi.

Gnocchi, in my humble opinion, is a delicacy. Sure, everyone can make gnocchi–but not everyone can make gnocchi. Know what I’m sayin’?

If you’ve ever had chewy, sticky (aka, not good gnocchi) before, then you know what I’m talking about. So when in Florence, find good gnocchi.

And I am happy to say that I did just that. Across the River Arno, you’ll find the quaintly beautiful Piazza Santo Spirito. And in this very square is where you will find the best gnocchi of your life: at none other than Osteria Santo Spirito.

Tucked into the corner of the square, this compact two-story restaurant has both a great atmosphere and even better food. You won’t see it upon immediately walking into the Piazza, but your eye is caught by the beautiful twinkling lights and packed outdoor seating.

Walking inside, the rich red walls give off an ambiance of warmth and welcoming as you’re seated at a dark wooden table with family-style benches. Opening up the menu, the smell of freshly baked bread and the musk of wine drifts passed your table and your mouth begins to water.

But what really starts to make you drool is when you look down at the menu and spot the best (and longest) phrase in the Italian language: gnocchi gratinati al formaggi mordbidi al profumo di tartufo. Also known as the best truffle gnocchi you will ever eat. Ever.

Before I even tasted it, I knew it was good, not only from the many recommendations and praises I had received regarding this restaurant and this specific dish, but simply from the plating.

I mean, take a look for yourself:

THAT BUBBLE THOUGH. Seriously, it was still bubbling cheesy, truffley goodness when it was placed in front of me. And from the looks of those brown, broiled beauties sprinkled across the top, I knew I was in for the taste of a lifetime.

The best way I can describe the gnocchi itself is like a pillow. It was soft yet al dente, fluffy yet just firm enough. And when you bit down, there was an explosion of flavor. The cheese was nice and creamy, coating the gnocchi and the bottom of the plate for extra cheesy goodness.

But what made this better than simply being Italian mac and cheese was the touch of truffle oil. Mixed in with the variety of cheeses, it made the gnocchi all the more creamy and added a nice earthy tone that complemented the richness of the dish nicely.

And you know it was good based on these two reasons:

1. I burned the roof of my mouth and didn’t care because the first piping hot bite of gnocchi was just too good to wait to cool.
2. I finished the entire plate. That includes sopping up the sauce with more bread.

And of course, no meal is complete without a little vino. Blanco per me, per favore.

So if you ever happen to be wandering around Florence and stumble upon a little place called Osteria Santo Spirito, don’t even consider eating anywhere else in that moment. Let the aroma of truffles, cheese, bread, and wine lure you in and bring you to gnocchi heaven.

Cheers to great food, great service, great company, and a guarantee of coming back again!