Made Fresh Kept Frozen

serve them with slightly browned butter with leaves of sage in (they get really nice and crispy!) and freshly grated parmesan but you can serve gnocchi with almost anything: tomato sauce, meat sauce, pesto, you just name it!

From their factory located just across the river in Astoria Co-owners Nella Costella and Antonio Bonfigli, both from Italy, endlessly work their dough to make their pasta. Try some today and see why it was named as New York Magazine Best Fresh Pasta in 2001 Best of New York issue.

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