Earlier today at the NY Times Travel Show, Chef Maryann Terillo prepared gnocchi di patate al pomodoro on the Europe stage as samples of her delectable dumplings (and savory potato cake) were passed around to a packed house. After the presentation, a tray of gnocchi remained and we stashed it under the table at the Context Travel booth, each of us stealing bites here and there throughout the afternoon. I easily put away a pound of by myself. After the show, I headed to Jarnac where Maryann sent out gnocchi di ricotta to our table. By nature great gnocchi melt in your mouth and these did just that, pairing perfectly with their butter, sage, pancetta, and butternut squash condiment.