Potato gnocchi with an even softer and more full-bodied texture. The classic recipe sees them cooked "alla Sorrentina" with smoked provola and homemade tomato sauce. We also suggest pairing it with two particular Rustichella d'Abruzzo condiments: the Abruzzo Pear Tomato PrimoGrano in pieces with salted ricotta, and the White Ragù with "Porcini Mushrooms".