Tastes of Fall at Cucina EnotecaTurning a traditional Italian favorite upside down with a modern take, Cucina Enoteca’s executive chef Joe Magnanelli has reintroduced the forgotten gnudi, a lighter, dumpling-like version of the ever-popular gnocchi. Though gnocchi was the hot dish on the culinary scene a while back, gnudi is now taking center stage in restaurants across the country. Originally a Florentine creation, gnudi, which means “naked” in Italian, is usually made from spinach or Swiss chard, ricotta and very little flour. Cucina Enoteca’s seasonal, housemade gnudi with sage brown butter, amaretti and parmigiano is the perfect dish for fall. Look for more fall-inspired seasonal dishes to arrive in mid-October including Tahitian squash agnolotti and three new polenta boards—braised duck with cherry and cippolini onion, wild boar with roasted chestnut, and truffled pumpkin with quince—showcasing the freshest ingredients of the season. Irvine Spectrum Center, 71 Fortune Drive, Irvine. 949.861.2222. cucinaenoteca.com