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Andrew Carmellini, Locanda Verde, The Greenwich Hotel, New York City
Andrew Carmellini cooks homemade gnocchi in his own intense mushroom stock, then serves them with porcini butter (blended with garlic, herbs and Parmesan) and white-truffle shavings. An easier way: Store-bought gnocchi and chicken stock fill in for the homemade kinds. The topping: Parmesan cheese and truffle oil.