Gnocchi di Farina with Pancetta and Garlic

Name: Gnocchi di Farina with Pancetta and Garlic
Cook time: 1 h
Total time: 1 h
Yield: 4 to 6 Servings
Ingredients: Kosher salt and ground black pepper; 2 cups (260 grams) all-purpose flour, plus more for dusting; 4 ounces pancetta, finely chopped; 3 tablespoons extra-virgin olive oil, divided; 6 medium garlic cloves, thinly sliced; ¼-½ teaspoon red pepper flakes; 1 tablespoon lemon juice; 2 tablespoons finely chopped fresh flat-leaf parsley or basil; 1 ounce Parmesan cheese, finely grated (½ cup)

Adapted by Diane Unger

4 to 6 Servings

1 hour

Free

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Gnocchi made with mashed potatoes are undoubtedly the best-known variety of the pillowy Italian dumplings, but gnocchi di farina are simpler to prepare and, arguably, equally delicious. Farina is Italian for “flour,” and these gnocchi di farina are made with nothing more than flour, water and salt. They exemplify the thriftiness and pragmatism of la cucina povera, or Italian peasant cooking, that transforms the most basic and economical ingredients into hearty, soulful, satisfying food. Our gnocchi di farina, finished simply with pancetta, garlic and Parmesan cheese, is our adaptation of the recipe we learned from Antonio Cioffi, chef at La Vecchia Cantina in Ravello, a hilltop top along the Amalfi coast. If you wish to make the gnocchi in advance, they can be simmered and drained as directed in the recipe, but let them cool to room temperature on the wire rack. Once cooled, transfer the gnocchi to a baking sheet that has been lined with kitchen parchment and misted with cooking spray; cover with plastic wrap and refrigerate for up to 24 hours. Remove the chilled gnocchi from the refrigerator about 1 hour before you’re ready to finish and serve the dish.

4 to 6

Servings

Tip

Don’t boil all of the gnocchi at once. This will overcrowd the pot and lower the temperature of the water, which will result in mushy, overdone exteriors. Also, don’t forget to reserve about 1½ cups of the cooking water after the final batch of gnocchi has been simmered and removed. The starchy liquid is needed for making the sauce. If you’re making the gnocchi in advance and are refrigerating them, the cooking liquid you reserve for finishing the dish also will need to be refrigerated.

1 hour

Kosher salt and ground black pepper

2 cups (260 grams) all-purpose flour, plus more for dusting

4 ounces pancetta, finely chopped

3 tablespoons extra-virgin olive oil, divided

6 medium garlic cloves, thinly sliced

¼-½ teaspoon red pepper flakes

1 tablespoon lemon juice

2 tablespoons finely chopped fresh flat-leaf parsley or basil

1 ounce Parmesan cheese, finely grated (½ cup)

Ingredients

Kosher salt and ground black pepper
2

cups (260 grams) all-purpose flour, plus more for dusting
4

ounces pancetta, finely chopped
3

tablespoons extra-virgin olive oil, divided
6

medium garlic cloves, thinly sliced
¼-½

teaspoon red pepper flakes
1

tablespoon lemon juice
2

tablespoons finely chopped fresh flat-leaf parsley or basil
1

ounce Parmesan cheese, finely grated (½ cup)

Directions

01

Line a rimmed baking sheet with kitchen parchment. Set a wire rack in a second rimmed baking sheet. In a large saucepan, bring 2 cups water to a boil over medium-high. Reduce to low and add 1 teaspoon salt. While stirring with a silicone spatula, gradually add the flour. After all the flour has been added, cook the mixture, stirring constantly, until it forms a smooth, stiff, evenly moistened dough, about 2 minutes. Remove the pan from the heat.
02

Lightly dust the counter with flour, set the dough on top and lightly flour the dough; the dough will be still hot to the touch. Using a rolling pin, roll the dough about ½ inch thick (exact dimensions do not matter), then use a bench scraper to fold the dough into thirds. Repeat the process 3 or 4 more times, or until the dough is still warm to the touch but workable; add more flour as needed to prevent sticking. Using your hands, knead the dough until smooth and elastic, about 3 minutes. Cover with a kitchen towel and let rest for 15 minutes.
03

Using the bench scraper, divide the dough into 3 equal pieces and re-cover with the towel. Using your hands, roll one piece of dough against the counter into a rope about 18 inches long and about ¾ inch in diameter. Cut the rope into ½-inch pieces and lightly dust the pieces with flour. Dip the back of the tines of a fork into flour, then gently press into each piece to create a ridged surface. Transfer the gnocchi to the parchment-lined baking sheet; try to not allow them to touch. Shape the remaining pieces of dough in the same way.
04

In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt and about one-third of the gnocchi. Return to a boil, stirring once or twice, and cook for 2 minutes (the gnocchi will float to the surface even before they are cooked through). Using a slotted spoon and allowing excess water to fall back into the pot, transfer the gnocchi in batches to the wire rack set over the baking sheet; spread them out so they don’t touch. The gnocchi will be very soft at this point, but will firm up as they cool. Cook and drain the remaining gnocchi in the same way, in two more batches.
05

After the final batch of gnocchi has been transferred to the rack, reserve about 1½ cups of the cooking water; discard the remainder. Let the gnocchi cool for at least 10 minutes or up to 1 hour to allow them to firm up.
06

When you are ready to serve, in a nonstick 12-inch skillet over medium, cook the pancetta, stirring often, until browned and crisped, 5 to 7 minutes. Using a slotted spoon, transfer to a small bowl; set aside. Pour off and discard all but 1 tablespoon of the fat, then add 1 tablespoon oil and the garlic to the pan. Cook over medium, stirring, until the garlic is light golden brown, about 2 minutes. Using the slotted spoon, transfer to the bowl with the pancetta. Return the pan to medium and add the gnocchi, pepper flakes and ½ cup reserved cooking water. Cook, stirring and tossing often, until the gnocchi are heated through, 3 to 5 minutes; add up to ½ cup more reserved water as needed to form a silky sauce. Add the pancetta and garlic; cook, stirring, until heated through, about 1 minute.
07

Off heat, stir in the remaining 2 tablespoons oil, lemon juice and parsley. Taste and season with salt and black pepper. Serve sprinkled with the Parmesan.