Issue 173

Steamed Grouper in Chile Oil

Steamed Grouper in Chile Oil

Spinach, Chive, and Yogurt Soup with Grilled Scallions

Spinach, Chive, and Yogurt Soup with Grilled Scallions

By KOBE DESRAMAULTS
Salt-Roasted Turnips with Goat Cheese and Greens

Salt-Roasted Turnips with Goat Cheese and Greens

Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic

All the Gnocchi

Rye Crackers with Figs and Seeds

Rye Crackers with Figs and Seeds

Hummus with Pan-Seared Duck, Leeks, and Tapenade

Hummus with Pan-Seared Duck, Leeks, and Tapenade

Brined Peppercorns

Brined Peppercorns

Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce

Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce

By SAVEUR EDITORS
Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

Farro Gnocchi with Pork Ragù

Farro Gnocchi with Pork Ragù

Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto

Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto

Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato

Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato

By JENN LOUIS
Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic

Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic

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