Potato Gnocchi with Tomato-Prosciutto Sauce
Baking potatoes, usually called Idaho potatoes or russets, are best for gnocchi; since they're drier than other varieties, they'll produce lighter dumplings. Oven-roasting the potatoes also helps make the dough drier.Plus: Pasta Recipes and Tips
The gnocchi and sauce can stand at room temperature for up to 2 hours. Rewarm the sauce before serving.
Calories 326 kcal, Protein 12 gm, Carbohydrate 58 gm, Cholesterol 12 mg, Total Fat 6.3 gm, Saturated Fat 1.1 gm.
The bright flavors of a Chianti Classico Riserva would suit the tartness of this tomato sauce.