Olive & Oak's Gnocchi
I've said it before, but it bears repeating: I did not grow up in a pasta eating household. For most of my life, the only pasta I was familiar with was the mostacholi my high school served, Kraft mac & cheese, and the occasional lasagna. When I got to college in Boston, I was suddenly surrounded by actual good Italian food (sorry, The Hill is just ridiculously overrated by St. Louisans), and that was part of what lead to me being pleasantly plump for my undergrad years. Gnocchi never spoke to me. I got it a few times, was unimpressed, then moved on to other types. Then, late last summer, I tried Five Bistro and the gnocchi was absolutely the star of the show. Morels, a little pancetta, some good cheese—fantastic. It turns out that the hands behind that gnocchi were Kevin Pellegrino's, who is now cooking at Olive + Oak.
Every single time I've gone, I've gotten the same dish: the gnocchi. I never do that. Even at Pastaria, I change things up. I just can't get enough of this.
If, for some reason, you find yourself at Olive + Oak from about 2pm to 4pm, you'll likely see Pellegrino standing at the pass, hand-rolling and chopping hundreds (thousands?) of herb-infused gnocchi for service. He can probably crush a walnut in his hands by this point.
These pillowy gnocchi are boiled, seared, then tossed with a beautifully meaty lamb ragu—it changes from time to time, though. You may have been lucky enough to get braised rabbit two weeks ago or corned beef and cabbage for St. Patty's Day. Chunks of herbed goat cheese melt through as you eat. Don't plan on sharing this.
I'm not a big pasta eater, but I think I may have a new favorite pasta dish in town.
Eat this at: [one_third id="rcp"]
Olive + Oak
102 West Lockwood Avenue Webster Groves, MO 63119
314-736-1370 Website [/one_third]