In April 2024, we opened the doors to a tiny storefront at 315 East 9th Street with a simple (and slightly crazy) idea: serve only gnocchi.

No wait. No seats. Just fresh, pillowy gnocchi in a handful of sauces, packed to-go in a box and made with care.

People definitely thought we were crazy.

But we believed in keeping things simple and doing one thing really well. We started with just two sauces — al Pomodoro and alla Vodka. Two weeks in, the neighborhood began to notice, lines started forming, and suddenly what felt like a risk started feeling like something bigger.

We put together a team of gnocchi rockstars. We opened another shop. Then another.

What hasn’t changed is why we started.

Gnocchi on 9th was built on the idea that great Italian comfort food should be delicious, fast, affordable, and something you can come back to again and again. Over time, the menu has grown. Pesto, black truffle cacio e pepe, bolognese, and seasonal specials. But the heart behind it hasn’t.

We still believe in honest portions, fair prices, and food that feels like home.

From one small East Village shop to a growing community that continues to support us every day, we’re grateful for every single box served.

And we’re just getting started.

Mike Salzano and Ariel Strizower, originally friends now culinary comrades, embarked on a flavorful mission in the heart of NYC: to dish out scrumptious Italian eats that are quick, tasty, and won’t break the bank. Their secret weapon? Freshly crafted gnocchi served up in iconic Chinese takeout boxes. Tucked away on East 9th Street, their cozy joint became an instant hit, wooing the Big Apple with its quirky twist on Italian dining. With each bite, New Yorkers fell head over heels for the fusion of Italian gusto packaged in a familiar, convenient container. Their concoction brought a dash of excitement to the city’s dining scene, offering a delicious departure from the norm for those on the go. As buzz grew about their culinary gem, the duo’s spot blossomed into a beloved hotspot, embodying the spirit of culinary ingenuity and playful entrepreneurship.