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Jan 12, 2012 08:04 AM

Buying Fresh Gnocchi in Rome

I planning on preparing gnocchi for dinner when we will be in Rome (on a Thursday), and I would be grateful for suggestions as to where I should buy it. We will be going to the Testaccio Market in the morning to buy provisions, but I am willing to travel any distance to source excellent freshly made gnocchi. Thanks in advance.

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  1. on one side of the testaccio market, on via aldo manuzio, there is a rather ok fresh pasta shop. they do have gnocchi on thursdays.

    4 Replies
    1. re: vinoroma

      Wow, just "ok" doesn't seem like a hearty recommendation. Would you suggest I eat gnocchi in a restaurant instead? (Here in NYC, I would also be reluctant to buy fresh gnocchi, or even pasta, from a shop and prefer to make my own with quality ingredients -- including farmer's market eggs.) I'm grateful for further advice.

      1. re: Nancy S.

        if eating in a restaurant is an option for you, i'd definitely go with that - L'arcangelo is the place to go!

        1. re: vinoroma

          Thanks. Our current itinerary includes All'Oro, Glass, Antico Arco, Gatta Magiona and L'Arcangelo. Any revisions necessary?

      2. re: vinoroma

        that place makes their gnocchi with fiocchi di patate (dried potato flakes)!!!

        i went there to film a segment once on "real roman food". i nearly died when they ripped open the massive back of flakes. id venture to say most shops do the same, both cuz its cheaper and less labor intensive, and also because they keep longer

      3. What neighborhood are you staying in? The pastaficcio on Via Boschetto (corner of Via Palermo) has very good gnocchi. I'm 90% sure they don't use potato flakes (but after what Hande and Katie said, I'd have to double check)
        But Volpetti also sells fresh pasta, don't they ? And would definitely have gnocchi on Thursdays. La Tradizione also sells excellent fresh pasta (including gnocchi) so if you make it over to Pizzariium (which you probably will) you can stop at La Tradizione on Via Cipro.

        2 Replies
        1. re: minchilli

          Thanks for the reply. I made a reservation at L'Arcangelo on the Thursday we will be in Rome. I love gnocchi and have not found any moreish preparations here in NYC, so I am eager to eat a delicious specimen in Rome.

          1. re: Nancy S.

            I ate a delicious specimen yesterday (thursday) at Settimio al Pellegrino.

        2. Give Volpetti in Testaccio or Rosciolli near Campo di Fiori a call.

          1. Also if you have choosen to eat gnocchi at Arcangelo it can be useful to other CHers to know that Volpetti has fresh gnocchi, not only on Thursdays. Today is Saturday and I just walked in front of their window, gnocchi were there! Cost is 7,90 per kilogram, I guess they don't use fiocchi di patate ;)

            1. Very funny to see this post from Judy, who many of us on this board know, about using potato flakes in gnocchi making:

              4 Replies
              1. re: minchilli

                I seem to recall from early visits to Rome that semolina gnocchi were a traditional type. Even had some one thursday. Are they still served or have the potato versions supplanted them.

                1. re: jen kalb

                  Not many years ago, I ate semolina gnocchi on a Thursday in Rome - often called "gnocchi alla romana" and when I encouraged others on Chowhound to try it while in Rome, I ended up being lectured as to how this wasn't served in Roman restaurants, and Romans ate potato gnocchi, period. I was so irked I googled up the names of 3 or 4 restaurants in Rome which had it listed on their online menus.

                  I was not sorry that a bad foot kept me from walking any further than Settimio al Pellegrino on a Thursday the last time I was in Rome to eat their excellent potato gnocchi. My husband, who passes on gnocchi whenever he has a choice, couldn't keep his fork out of my plate.

                  1. re: jen kalb

                    It's very odd, but you don't see semonlina gnocchi very often in restaurants, Although it is typically Roman and people do make it at home.

                  2. re: minchilli

                    "It would take an hour to boil a WHOLE potato in the skin in salted water for the traditional recipe."

                    It only takes 30 min or so at 450 degrees to bake 2-3 average sized russets or red potatoes. The re-hydrated flakes suck. Don't use 'em.

                    Semolina is good too, just harder to get the gnocchi to come out as light as potato ones.