Gnocchi, Italian dumplings, are prominently found throughout Italy made from potatoes. Roman-style gnocchi uses semolina flour, and unlike other gnocchi, this traditional dish is baked. I learned to make these fluffy and utterly satisfying puffs of deliciousness at the famous old world trattoria Matricianella in Rome. This cheesy, buttery, flavorful dish pairs harmoniously with a chilled glass of Centanni Pecorino.