SLIDESHOWS: 10 Best Restaurant Dishes $12 and Under

Black Truffle Gnocchi: Perennial, Chicago

Perennial chef Ryan Poli favors Roman-style gnocchi, which he makes by stirring semolina on the stove in an indulgent mix of black-truffle broth, chopped truffles, truffle oil and a little Parmesan butter. Once the semolina firms up, Poli cuts it into precise squares and fries them until they're crisp on the outside, but still creamy inside ($12). —Tina Ujlaki

Photo © Michael Meas

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