Lighten Up Gnocchi For Summer Menus

Executive chef Ian Davis of Band of Bohemia has a thing for green gnocchi. If he’s not folding nettles into fluffy pasta pillows for the summer menu of his Chicago restaurant, he’s turning to spinach. For a lighter version of his nettle pesto, rabbit, and almond gnocchi, he blanched spinach and folded it into butter, cream, and lemon to make a purée, which was then combined with potato, egg yolk, and flour and hand-...