Nocca, an Italian brand specializing in gnocchi, will open its first quick-service restaurant in New York City on October 31, 2025. The new location, at 250 Mott Street in Nolita, will serve a menu centered entirely on gnocchi, offering a fast but authentic version of one of Italy’s most recognizable comfort foods. The launch marks the company’s expansion from packaged products to direct restaurant service in one of the city’s most competitive food markets.
The founders of Nocca, Nicholas Wooller and Alessandro Sita, started the company in 2015 with the goal of giving gnocchi a distinct place in the modern food industry. For years, gnocchi—small dumplings traditionally made from potatoes, flour, and eggs—had been treated as a side dish rather than a main course. Nocca first gained recognition for developing the world’s first shelf-stable, all-natural gnocchi, which could be stored without refrigeration while maintaining the texture of freshly made ones.
The decision to open a restaurant represents a strategic shift. Instead of selling only packaged gnocchi through retail and distribution, Nocca will now test the market for freshly prepared dishes served in minutes. The restaurant’s format follows the model of other fast-casual chains that combine quick preparation with higher-quality ingredients, such as Chipotle or Sweetgreen, but focused entirely on a single traditional Italian food.
The Nolita location was chosen for its mix of cultural heritage and contemporary dining. Once home to Italian immigrant families and small trattorias, the neighborhood has evolved into a place known for boutique restaurants and food experimentation. According to Wooller, the area offers “a bridge between old-world Italian roots and the modern ways people eat today.” The new restaurant will include a small seating area, but most of the service will be designed for takeout and quick meals.
The menu will feature several gnocchi-based dishes, including Pomodoro, Pesto, Cacio e Pepe, Vodka, and Bolognese sauces. Customers will be able to customize their meals with additions like burrata, Italian sausage, chicken, or truffle. The company also emphasized options for different diets, offering vegan, vegetarian, and kosher versions, including a nut-free pesto sauce. Every portion will be cooked to order rather than pre-prepared.
The interior design of the restaurant was created by Jeanette Didone of By Black, a design studio known for contemporary spaces with Mediterranean influences. The restaurant will use bright colors and modern materials to reflect what the company describes as a “joyful” dining environment. The design aligns with the brand’s broader image, which combines traditional Italian products with a clean, modern aesthetic aimed at younger consumers and urban markets.
To introduce the restaurant to the public, Nocca will host a preview event for media and local residents on October 28. The company’s expansion comes as fast-casual Italian concepts continue to grow in the United States, with brands like Eataly and Pasta Sisters broadening the presence of regional Italian dishes beyond pizza and pasta. Nocca’s founders say their goal is to “elevate gnocchi from a humble staple to a modern icon,” beginning with the launch in New York.