Gnocchi is not for everyone. One bad experience with overworked, cloy or starchy gnocchi and you can quickly lose faith. Perfectly crafted gnocchi starts with the right potato - Russet potato. Its optimal starch content welcomes a rich, pillowy, melt in your mouth morsel.

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My fundamental ingredients are fresh free ranges eggs with dense yellow yolks, ricotta and tipo “00”. Gnocchi can be frozen, ready to wow at the drop of a hat. I served mine here with seasonal spring veg medley of Brussels sprout leaves, peas, asparagus, nasturtiums, fried sage and pine nuts. White or red wine, you can pair as you wish. I would err on the side of light and aromatic style and today mine was a gorgeous Willamette Valley, Oregon pinot noir. The delicate, perfumed and acid- driven style of this cool climate pinot noir made for a handsome pairing. My last advice is to always source your veg in season and as locally as possible to ensure fresh, cheaper and healthier meals, every time. 

About the Author

Tim is an Australian food and wine writer and accredited nutritionist. When cooking, Tim loves using healthy, local ingredients accented with bold multicultural flavors. Discover Tim’s endless recipes and multicultural food ideas on Instagram @tc_neumann or through Beverage Trade Network articles.