Potatoes grown in Acquafondata countryside are famous for their quality and organoleptic (sensory) qualities. Thanks to these, the most famous dish of Acquafondata are gnocci made from potatoes, flour and salt. For a good result it is important that the potato maintains a certain consistency after being boiled and crushed to not compromise the single gnocco shape during the final boiling. Note that the right amount of flour depends on the degree of humidity of the environment in which the dough is prepared. Never use ‘new’ potatoes.