Gnocchi

So while my first reactions while reading this were to start by recommending a ... I prefer lighter reds with Gnocchi. I'm thinking of the Veneto, Trentino or Friuli here. I was thinking of aged Refosco or even a nice...

What would best accompany the following dish...many thanks Gnocchi served on a bed of a pea puree and garnished with ricotta, mint, salt, pepper, olive oil and a 2 grilled strips of bacon

Well, I've tried various things. Langoustine and tomato was a hit. But she now ... which is straight-up potato gnocchi with olive oil and herbs (home-grown, and whatever I've got, usually marjoram, parsley, thyme and...

Robert, what kind of sauces with the gnocchi? And what in the gnocchi itself? My tastes have evolved but also stayed the same. This is a subject that warrants greater length and I'm out the door right now, so more on this...

I've found myself recently heading for much more acidic reds -- mainly Italian. ... has been demanding I make gnocchi about twice a week. There's got to be a bite with that much starch. With whites I've loved Rhône-style...

Today was the final day of the Alba Wine Exhibition's grand tastings. the ... lunch, asparagus and gnocchi in pesto for those interested, before heading off to visit a small producer in southern Monforte, Flavio Roddolo....

I just call them as I see them. I really like Greg's suggestion of the Schiava, that actually sounds really interesting. Also the more I thought about this, the more I thought that a, peppery, Fumin from Valle D'Aosta...

Well there are two theories of food and wine pairing which are essentially contrast or complement. The core tenet of each is to match a wine of like intensity to the food. I could see certain Sauvignon Blancs being a...