Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

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