Just miles from the Austrian border, at Ristorante Cianzia in Borca di Cadore, chef Bruna Montesel explained to Jenn Louis why she uses buckwheat flour in her gnocchi: Incorporating it gives the pasta weightiness and an earthy flavor that pairs perfectly with a spring mix of peas and spinach. As the seasons change, try zucchini and squash in the summer and roasted butternut squash in the fall. Featured in: All the Gnocchi
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food