Food & Wine – A stellar potato gnocchi starts with good potatoes. Cinzia Merli, proprietor of Le Macchiole vineyard and winery in Bolgheri, Italy, recommends potatoes with a good moisture content, like Yukon Golds or new potatoes. Tossed with delicate springtime asparagus and a savory, emulsified, pancetta-flavored pan sauce, this Tuscan Gnocchi’s appeal lies in its simplicity.
