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

Minestra di Farro della Garfagnana con Verdure e Pancetta Affumicata (Italian Garfagnana Farro Soup with Vegetables and Smoked Pancetta) This is the soup of the upper Serchio valley, built on a grain with a protected name. Farro della Garfagnana IGP is emmer, Triticum dicoccum, grown between roughly 1000 and 3000 feet (300 and 900 m) in the province of Lucca, unirrigated and unfertilised. The husk is left on, the grain is dense, and it keeps a firm bite through an hour in the

Vellutata di Castagne, Rosmarino e Pancetta Croccante (Italian Chestnut Vellutata) A vellutata is not a cream soup and not a French veloute. It is a purée held together by the starch of the vegetable itself, thinned with stock until it still coats a spoon, and finished with olive oil rather than a roux. With chestnuts that becomes almost literal, since a chestnut is close to 40 percent starch by dry weight and needs nothing added to thicken it. The cook's job is the opposite: