This recipe for gnocchi from Chef Frank De Carlo of Peasant in New York City is fantastic with his heady Wild Boar Ragu, but it’s equally delicious with a simple tomato sauce or a sage brown butter sauce.
What to buy: While we tested this recipe with all-purpose flour and still got stellar results, Chef De Carlo uses an Italian variety known as Tipo 00 (double zero), a hard wheat flour commonly used to make pasta. It’s available online at Forno Bravo.
Grana Padano is a dry grating cheese that is similar to Parmigiano-Reggiano, which is a suitable substitute.
Game plan: The gnocchi can be made up to 3 days in advance. Simply cool them completely, store them refrigerated in resealable plastic bags, and reheat them in simmering water as needed.
This recipe was featured as part of our Modern Potluck story.
Note: To cook the potatoes, peel and place them in a large pot. Add enough cold water to cover and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are completely tender, about 25 minutes. Drain and allow to cool.
Beverage pairing: Frescobaldi Nipozzano Riserva Chianti Rùfina, Italy. A solid Chianti like this one comes from Tuscany, where cinghiale (wild boar) is a signature dish. So the wine with its dark fruit flavors of plum and blackberry and a slight hint of game has the lift and the depth to be a lip-smacking accompaniment to this pasta.