[ad_1] The other night at Libertine, a new French bistro in the West Village, a server described the Gnocchi Parisienne: unlike their Italian counterparts, they were made without potato—“just flour.” After a pale pillowy puff, coated in a rich Sungold-tomato sauce flecked with spring onions and fennel, seemed to melt on my tongue, I waved… Continue reading French Pasta Is French Pastry at Libertine