Gnocchi di Farina with Pancetta and Garlic

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.