Best Gnocchi Di Farina with Pancetta and Garlic

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.

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 to 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 at 177milkstreet.com

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