5 Spots Where Pasta Always Pleases

Cooler weather begets meals that are richer, warmer and heartier. By mid-October, we’re already craving deep cinnamon flavors and dinners that nourish and comfort after simmering on the stovetop for a few hours. And nothing speaks to that more than a warm bowl of pasta, topped with something special

Whether you’re looking for chicken parm just like Mom used to make or an upscale take on linguini with squid ink and lobster, you’ll find a plate of something perfect right here in Bergen. And it’s a perfect time to do so, with the cool weekend ahead of us and National Pasta Day tomorrow, Oct. 17.

Check out these options, all of them nods in our 2026 Readers’ Choice Awards.

• Andiamo. Pick up classics like penne al la vodka or pasta primavera, or indulge in lobster ravioli. Homemade lasagna is also available.
  *23 Hardenburgh Ave., Haworth, 201.384.1551
  
• Andrea’s Ristorante. Pasta options abound on this expansive menu. The fusilli bolognese and the seafood options are all fan favorites (try the seafood ravioli!).
  *20 E. Prospect St., Waldwick, 201.670.0275
  
• Mezza Luna. All the pasta at this Allendale spot is made in-house. Try the gnocchi Genovese with fresh basil and burrata, or a classic spinach fettuccine.
  *96 W. Allendale Ave., Allendale, 201.327.6556
  
• Sanducci’s Trattoria. This year’s winner for Best Italian Restaurant has a menu that lives up to the reputation. You have dozens of options to choose between, from simple and comforting spaghetti and meatballs to a stunning squid-ink linguini in a pink cognac sauce.
  *620 Kinderkamack Rd., River Edge, 201.599.0600
  
• Savini Restaurant. Diners rave about the meat sauce at this local staple. Another great option: Agnolotti porcini, served with white truffle oil.
  *168 W. Crescent Ave., Allendale, 201.760.3700

Want to keep that warmth in your kitchen instead of heading out? Check out these two gnocchi recipes from our upcoming November issue (where food is the star of the show). They’re sure to pair perfectly with a cool fall evening and your favorite people.

Sweet Potato Gnocchi with Herbed White Wine Pan Sauce

Yields 6 servings

Ingredients

• 2 medium sweet potatoes (about 2 cups once mashed)
• ½ cup whole milk ricotta
• 1 large egg
• 2–3 cups all-purpose flour
• 1 tsp. kosher salt
• Herbed White Wine Pan Sauce
• 6 Tbs. salted butter
• 1 shallot, chopped
• 2 Tbs. fresh thyme leaves, homegrown Burpee Tasty Thyme
• 2 tsp. fresh rosemary, chopped
• ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 pinch cayenne pepper
• kosher salt and pepper
• ½ cup manchego or Parmesan cheese, shaved

DIRECTIONS

Preheat your oven to 400°F.

Poke a few holes in the sweet potatoes and bake for 45 minutes or until soft and tender. When the sweet potatoes are cooked, slice them in half, allow to cool, and finely mash or puree them.

In a large bowl, mix together the sweet potatoes, ricotta, egg, salt, and flour. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.

Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces. Repeat this process with the other pieces of dough and place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day, and then boiled just before you are ready to eat. Or boiled right away.

To make the sauce: Heat the butter and shallot in a large skillet over medium-high heat and cook until the shallot is fragrant and the butter begins to brown, about 3-5 minutes. Stir in the thyme and rosemary and cook 1 minute. Add the wine and cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes. Keep warm over low heat.

Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer and drop right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit.

Divide the gnocchi among bowls. Top with manchego.

Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes

Yields 8 servings

Ingredients

• 16 oz. thawed frozen chopped spinach
• 2 cups whole milk ricotta cheese
• 2 egg yolks
• ½ cup all-purpose flour
• ¾ cup Parmesan cheese, grated
• 1 pinch kosher salt and black pepper
• 1 stick (8 Tbs.) salted butter
• 2 cloves garlic, smashed
• 8 leaves fresh sage, chopped
• 1 Tbs. extra-virgin olive oil
• 2 cups small cherry tomatoes
• 2 Tbs. fresh thyme leaves
• 1 Tbs. balsamic vinegar

DIRECTIONS

To make the gnocchi. In a bowl, mix together the spinach, ricotta, egg yolks, flour, parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a tablespoon of flour at a time until the dough can be formed into a ball. The dough should be sticky.

Flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite-size pieces. Repeat this process, placing the gnocchi on a floured baking sheet.

Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.

Melt together the butter, garlic, and sage in a large skillet. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes. Drop the gnocchi into the butter sauce, gently tossing to combine. Keep over low heat.

In a skillet set over medium heat, add the olive oil, tomatoes and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Turn off the heat, toss the tomatoes with the thyme and balsamic vinegar.

Divide the gnocchi and sauce among bowls. Top with tomatoes and Parmesan.

For even more seasonal recipes and tips, look through the newest issue of BERGEN!