It is happening again. The ungodly 29-cheese gnocchi that hit Melbourne this time last year has made its triumphant return, if you dare trot along for some unsightly summer cheese and carb sweats. I can feel my heart slowing down just thinking about it.
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For the second year in a row, South Yarra Italian mainstay Cucinetta will be slinging out hot bowls of the devilishly-curdy gnocchi throughout January. What better way to absolutely ruin any and every new year’s resolution about ‘eating better’ and ‘not going overboard’ than with a bowl of gnocchi that’ll probably give you cheesemares for a week?
The mad fromage scientists at Cucinetta are once again working with That’s Amoré cheese to nail down the menu of stringy and gooey cheeses for the 2020 edition, which includes five different kinds of caciotta, at least three variations of mozzarella, and at least two kinds of ricotta.
Actually, if you visited last year, you’ll know what you’re in for, and you’ll know how much time you need to set aside post-feast to digest it all.
Without any more faffing, here’s all the cheesies incorporated into each bowl of literal molten heaven: fior di latte, buffalo mozzarella, burrata, scamorza bianca, caciotta, pepper caciotta, chilli caciotta, truffle caciotta, ricotta delicata, ricotta salata, mascarpone, squacquerone, buffalo bocconcini, buffalo ricotta, buffalo caciotta, smoked buffalo mozzarella, smoked bocconcini, smoked scamorza, smoked caciocavallo, diavoletto, Secret of The Forest, drunken buffalo, lavato, panettone, panettone with truffle, caciocavallo, bufalotto, blue cheese, and formaggio di vacca.
Christ on a bike, I’m both salivating and fearful of this dish once again.
You can cop a bowl (or two, if you’re game and you’ve double-dumped on Lacteeze) from the gang at Cucinetta from January 2 to 20. Maybe book a table, and then go immediately home and lie down in a darkened room for a while.
