Gnocchi Gets a Little Rye

When it comes to gnocchi, delicate is key, and tough/gummy is a nightmare. We usually find it made with semolina, 00 all purpose, or another similarly light flour to keep that all-important texture. So we had to order the rye gnocchi at Chicago's White Oak Tavern & Inn, even if we weren't sure what to expect. The dish is new to the menu since Tom Van Lente took over the...