Join! 12 weeks for $1

Milk Street Bowtie Gnocchi di Farina with Pancetta and Garlic

Gnocchi di Farina with Pancetta and Garlic

4 to 6 Servings

1 hour

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

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

Gnocchi di Farina with Pancetta and Garlic

Shop the Milk Street Store
More
Reviews
Jim K.
January 28, 2023
Great Gnocchi
Easy and so tasty. I will dial back the Lea on a bit next time.