It is no secret that 2012 Food & Wine Best New Chef chef Jenn Louis of Lincoln, Culinary Artistry and Sunshine Tavern has spent the last five years crafting a book on gnocchi called “Pasta by Hand – A Collection of Italy’s Regional Hand-Shaped Pasta“. Many of her recipes are being featured in an article titled “Gnocci Perfected” in the April 2015 issue of Saveur. One of the dishes, Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic, has made the cover, with quite a few more included inside. Both the magazine and the book will be available on March 24th. You can view it online here.
From the book publisher’s description, “This book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.