October 21, 2018

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Nothing but Gnocchi – The New York Times

Nothing but Gnocchi – The New York Times
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Patavini, a company in Padua, Italy, manufactures tender potato gnocchi, to sell wholesale, in myriad flavors. Luca Marco Giraldin, an owner, has now opened a retail outpost in New York. Porcini, pumpkin, spinach, buckwheat with cumin, squid ink, Cajun pepper, truffle and beetroot are a few of the savory options at this elegant little shop. Sweet tiramisù and pistachio are also available. Stuffed gnocchi have fillings like mortadella with pistachio. All are sold to take away. A window in the rear of the store provides a view of the chefs heating gnocchi and sauce for eating at tables outside or on the run. Fancy Italian packaged foods, including sauces, are displayed on shelves.

Gnocchi, $15.98 to $29.98 a pound to cook at home; $12.99 to $19.99 a portion, with sauce, ready to eat, Patavini, 1794 Broadway (58th Street), 845-875-4660, patavini.com.

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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.

A version of this article appears in print on , on Page D3 of the New York edition with the headline: To Savor: A Destination For Gnocchi Lovers. Order Reprints | Today’s Paper | Subscribe





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