April Issue of Saveur Features Chef Jenn Louis' Ode to Dumplings

The April issue of Saveur magazine sports a stunning photo of beet-red gnocchi, and it turns out the dish is from none other than Portland's own Jenn Louis. The Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic is just one of several dishes in the magazine's feature on Louis' gnocchi, which she spent five years mastering.

The April issue hits newsstands March 24, the same day her book "Pasta by Hand" is released. But starting tonight, you can stop by Lincoln and buy a signed copy of the book. It's filled with 65 recipes for hand-made  gnocchi, orecchiette, gnudi, and spatzli, plus sauces to go with them. There are even regional Italian specialties she collected on her travels, which have never before appeared in an English language cookbook.