Professional Italian ricotta gnocchi recipe: Italian Ricotta Gnocchi with Saffron Cream and Crispy Guanciale. Step-by-step technique, wine pairing and estimated nutrition per serving.

Malloreddus con Favette, Crema di Pecorino, Menta e Guanciale Croccante (Italian Malloreddus with Fava Beans, Pecorino Cream, Mint and Crispy Guanciale) Malloreddus are the ridged semola shells the Campidano plain has made for centuries, built to catch sauce rather than be coated by it. This plate puts three Sardinian spring flavours into those ridges at once: young fava beans, sheep milk cheese and mint, with crisp pork fat over the top. Nothing in it is complicated, and eve

Bucatini all'Amatriciana is a Lazio classic of guanciale, tomato, Pecorino Romano, and peperoncino. Slow rendering, concentrated tomato, and careful off-heat finishing produce a glossy sauce without onion, garlic, or cream.