The star of a captivating Tuscan Gnocchi is good quality potatoes. Italian vineyard and winery owner, Cinzia Merli of Le Macchiole, puts forward a suggestion to use high moisture content potatoes, like Yukon Golds or new potatoes, for the best results. Paired with asparagus in the bloom of spring and a pan sauce bursting with the savory goodness of pancetta, the beauty of Tuscan Gnocchi is in its simple yet powerful flavors.

Making gnocchi at home is less complicated than it might sound. No specialized equipment is necessary, making it one of the easiest homemade pastas to make. Starting the process with fresh potatoes provides the best outcome as they can be either boiled or baked based on the recipe. Cooked potatoes are put through a ricer and mixed into a dough made from flour and eggs. The dough, hand-rolled into ropes, is then cut into small dumplings before being boiled. For a finishing touch, sauté gnocchi in either butter or olive oil, or serve it directly from the pot topped with your most-liked pasta sauce.

Achieving the perfect gnocchi depends greatly on the flour-to-potato ratio. Diverse flours come with varied protein content, which can change the texture of the dish significantly. The rule of thumb for gnocchi is, the less flour used, the more preferable. Overloading with flour will only make the dough dense. We highly recommend the use of Italian-style 00 flour for its light and fluffy texture. However, all-purpose flour can also create commendable gnocchi.

Pay close attention to the texture of your gnocchi during preparation. It is crucial to fully drain your potatoes before starting. Extra water leaves gnocchi with unwanted stickiness and gumminess. A tip to keep the gnocchi light is to use an egg yolk rather than a whole egg. This helps in binding the dough while avoiding any extra chewiness.

For those who like to plan meals ahead, gnocchi can be frozen uncooked for up to 3 months. If you are looking to prepare Tuscan Gnocchi beforehand, follow through step 3, freeze on a baking sheet until firm, and then transfer to a large, sealed freezer bag for storage. Cooking is as simple as proceeding with step 4 as guided, directly from frozen, and adjusting the cooking time accordingly.

Pair the served Tuscan Gnocchi with a vibrant red blend like Le Macchiole Bolgheri Rosso for the perfect meal.

Creating the Tuscan Gnocchi involves using 2 pounds of small new potatoes, one large egg yolk, kosher salt, Italian-style 00 flour, pancetta, extra-virgin olive oil, yellow onion, fresh asparagus, and black pepper. The entire recipe not only showcases the beauty of tasty simplicity in Italian cuisine but also opens up an opportunity for home cooks to make a fantastic meal with easy-to-find ingredients.