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PdfMake gnocchi dough using potatoes harvested at peak season, which tend to contain more moisture—a factor that helps to make gnocchi light and pillowy.
Look for new potatoes and for varieties that have a good moisture content, such as Yukon Gold.
While Merli makes her dough without it, our testers found that an egg yolk helps the gnocchi hold together during cooking.
Toss the gnocchi with delicate spring-time asparagus and a pancetta-flavored pan sauce.
The dish's power is in its simple, best-quality ingredients.
Make certain to use 00 flour, a soft wheat flour—it will aid in achieving a light texture for the gnocchi.