Ellen Ecker Ogden

There is something so satisfying about making gnocchi—tender pillows of dough that do not require a pasta machine. For the best result, use fresh ricotta (as opposed to commercial brands), which is available at local farmers' markets or cheese stores. The bright-green pesto proves that you don't have to use basil to get a terrific herb sauce for pasta.

Leeks are easy to cultivate, but they do require a long growing season. This soup is one of the easiest to prepare, and it gets a colorful boost with the addition of fresh spinach leaves.

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.