When Marco Canora was the chef de cuisine 10 years ago at Tom Colicchio's now flagship restaurant Craft, his gnocchi were described by then New York Times restaurant critic William Grimes as "eye-rolling pleasure bombs" in his three-star review.
This past week, current Times critic Sam Sifton re-reviewed Craft citing the gnocchi as "the same butter-laden pleasure bombs Mr. Grimes raved about in 2001."
While Marco Canora has moved on, becoming the executive chef of his own restaurants - Hearth and Terroir - as well as the author of the James Beard-nominated cookbook "Salt to Taste," his gnocchi legacy carries on.
Recipe formatting optimized by the nice folks at RecipeSEO.com
Next entry »Google acquires Zagat in delicious deal
« Previous entryBreakfast buffet: National wiener schnitzel day
Visit Eatocracy’s new home
Don't miss a single new story. Visit us at our (temporary) new home on CNN.com