Best of Boston

Italian on demand: Stuff the freezer with an assortment of Capone’s gnocchi, ravioli, and tortellini, and toss in a couple of containers of vivid pesto and cardiac-crisis Alfredo sauce. Guaranteed, your guests will bicker over the last square of ravioli stuffed with lobster and crab, the last crescent of aged Gouda tortelloni. The three varieties of fresh gnocchi are addictive— black pepper, chive and sweet potato— and all plump up like miniature footballs when you cook them.