48h Pizza E Gnocchi South Yarra

Although we weren’t able to visit 48h Pizza Gnocchi bar due to lockdowns we were lucky enough to win a couple of tickets to attend their online gnocchi making classes. They provided the recipe and we sourced the ingredients. The class went for about an hour and we followed along made our gnocchi at the same time. Perfect guidance and all the tips and tricks from master gnocchi makers. Totally recommend for a fun activity to take your mind away from your four walls. They also offer pizza making classes which would also be fun I’m sure.

Visited this place for their award winning pizza and I must say i did not leave dissapointed<br/ <br/ Their Di Parma pizza was made with amazing italian ingredients and it has definitely lived up to the name<br/ <br/ Really enjoyed the dough and the combinations of flavours for their ingredients. <br/ <br/ Would definitely be back to try more of the other options on the menu

What can I say? This place was amazing! The service was spot on, our waitress was friendly, kind and warm. The menu had a great range of choices, and the gluten free pizza base was INSANELY GOOD! We will be back! Recommend trying the gnocchi if you visit.

Hospitality was just as amazing and authentic as the food they are serving. Can’t speak highly enough about the whole experience that was provided to us.

We made a booking here and surprisingly it wasn't too busy given its accolades, this was soon dismissed however as people packed through the doors later that night. We all start off with our variations of negroni, mine had had a concoction of fernet, rosemary, a twist of lemon and a sugared rim. I soon found out later that night that it was one of their strongest ones, we all loved our drinks and well priced.<br/ <br/ We ordered a few starters leading up to the pizza and gnocchi. The polenta chips with melted asiago cheese was soft yet rubbery. I don't particularly see the fascination behind this dish but my friends loved it. We also shared their wagyu bresaola carpaccio, salty cured meat paired with rocket, shaved Grana Padano and celery. The combination was a peppery sharpness and celery to take the edge off.<br/ <br/ We couldn't pass up some good old fashioned homemade porchetta, we were considering getting it on top of pizza but wanted it in its natural state. A mound of finely shaved porchetta, very lightly seasoned which emphasised the natural porkiness of the meat. Juicy and the pork skin had a candy-like texture to it. To the side was Montasio cheese paired with a mild fruit mustard, not sure if we were meant to eat it with the porchetta but was a welcome addition.<br/ <br/ For pizza we got their award winning Di Parma which is pretty much a classic combination of fior di latte, buffalo mozzarella, prosciutto, rocket and shavings of Grana Padano on top. The dough is perfectly blistered giving off a slight bitterness, the texture was perfect giving off a soft bounce and wasn't overly chewy. One of the best doughs in Melbourne. The hand torn buffalo mozzarella tasted fresh despite it being imported, milky and juicy. Side of chilli oil was given as a side accompaniment.<br/ <br/ A majority of people were ordering pizza (and rightfully so) however their other popular item is gnocchi. We barely order gnocchi going out and I was keen expand on this. We got their ragu which was a mixture of beef and pork mince, very simple sauce. The gnocchi itself was light and airy like a pillow of soft potatoes, it just vanished in my mouth. I'd love to give their other variations a go one day. Served with some parmesan on the side.<br/ <br/ Finishing off was some tiramisu, nice balance of sponge, mascarpone and liqueur. Textbook winner. We also enjoyed their white chocolate panna cotta which was extremely smooth and creamy, paired with vanilla ice cream, amaretti and other bits and bobs.<br/ <br/ Rating is heavily weighted on their pizza and gnocchi, both outstanding. Service was met with smiles and I'm currently debating what my favourite pizzeria is in Melbourne, this is definitely a contender.