« Lighten pillowy gnocchi with zesty vinaigrette

Gnocchi

Tribune News Service photo

Potato gnocchi are browned in a skillet after boiling, then tossed with a simple vinaigrette and garnished with arugula, sauteed mushrooms and shaved Parmesan. (Mark Graham/food styling) (E. Jason Wambsgans/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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