Water-based gnocchetti with farmer’s sauce

INGREDIENTS FOR 2 PEOPLE
GNOCCHETTI
250 g water
150 g Italian '00' flour
30 g extra virgin olive oil
Salt
They look like potato gnocchi, but are not. A wonderful discovery: try them!

SAUCE
1 fresh onion
1 large tomato or cherry tomatoes
1 packet diced fresh or smoked pancetta
3 chillies
Extra virgin olive oil
Salt
Basil
Grated Parmigiano

I weigh flour and oil directly into a non-stick saucepan.

I add water and salt.

I stir without worrying about lumps.

I cook low, stirring until smooth and leaving pan sides.

I remove and cool, perhaps under a towel, not film, to prevent condensation. I turn onto a floured surface and work, adding flour if needed.

I make dough ropes as for ordinary gnocchi.

I cut with a spatula or knife.

I lightly flour and ridge on fork tines for better sauce coating.

I prepare all, then quick sauce.

I brown sliced onion, chillies and pancetta in oil.

I finely dice tomato.

I remove chillies.

I add tomato.

I cook briefly with little salt.

I boil salted water and add gnocchi.

Once floating, I drain directly into hot sauce and toss, adding cooking water if needed.

I finish with basil strips, plenty of Parmigiano and oil.

Light and delicious with any sauce and everyday ingredients. I saw chef Persegani make them on Casa Alice and varied the sauce; try sausage, seafood or vegetables too.