“Literally One of the Best Gnocchi Dishes Ever”
When Guy Fieri rolled into Southwest Center City Philadelphia to visit Sidecar, he found a joint with serious history and even more serious creativity. This place spent 60 years as “just a shot of beer place” before transforming into three stories of upscale bar food. And their Clam Chowder Gnocchi? It had Guy calling it one of the best gnocchi dishes he’s ever tasted.
The Twist You Didn’t See Coming
Sidecar’s menu is built on taking familiar comfort food and flipping it on its head. As Guy put it, everything they come up with is “a twist on something that I know.” Don’t expect your mama’s burger or your granny’s clams here. Their clam chowder actually has potato gnocchi in there, and according to Guy, it’s “so heavenly good” and “to die for.”
Building Gnocchi From Scratch
The kitchen team walked Guy through their entire gnocchi-making process, and the details matter. They start by cutting potatoes in half and ricing them immediately—wait too long and the potatoes get gummy, which makes for a poor product. The riced potatoes get seasoned with freshly ground black pepper, salt, butter, extra virgin olive oil, two cracked eggs, and fresh chives.
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Here’s where it gets interesting: when adding flour, they just cover the top and avoid mixing it all together to prevent creating too much gluten. Instead of traditional kneading, they use a bench knife to cut the dough in half and keep folding it over, pressing it down—”almost in the biscuit theory,” as they explained. Guy loved this method: “I don’t think I’ve ever done the cut stack.”
The result? Light gnocchi that melts in your mouth. After mixing, they let it rest for about half an hour, then roll it out gently with just a little flour, cutting pieces from the edge and sprinkling bench flour over top so they don’t dry out.
The Clam Stock and Final Assembly
For the clam stock, they use Little Neck clams along with a classic mirepoix of onion, carrots, and celery, plus garlic, fresh thyme, fresh parsley, bay leaf, and whole black peppercorns. Everything gets covered with water and simmered for ten minutes before straining. Those cooked clams get picked for the chowder.
The dish comes together in the pan: applewood smoked bacon crisped up first, then shallots and garlic get a late toast. In go the clams, clam stock, and the gnocchi. As the gnocchi rise, their starches naturally thicken the sauce—no flour-based roux needed. A hit of cream, butter, salt, and black pepper tightens everything up. It’s finished with crispy shallots and a celery leaf salad on top.
What Made It Special
Guy’s reaction said it all. The dish delivered “delicate depth and flavor” with just a little clam presence and creaminess—but not from the sauce. “It’s the creaminess in the gnocchi itself,” Guy noted. That celery leaf salad on top? “That’s what makes it wow.”
If you love seeing classic dishes reimagined with real technique, this segment delivers. It’s a reminder that the best Triple D spots, like the Buttermilk Biscuits | Big Bite episode or those Arepas in Puerto Rico, succeed because the cooks understand the fundamentals before they start breaking rules.
Looking for more spots Guy has visited? Check out the full restaurant directory to find Diners, Drive-Ins and Dives locations near you.