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A labor of love, gnocchi rotella is a very authentic Italian way of enjoying pork.

Dig into this collection of recipes from the historical barn restaurant of Wyebrook Farm, in Honey Brook, Pennsylvania. Authored by the team of owner Dean Carlson and prolific food writer and editor Ian Knauer, Field & Feast pays homage to peak seasonal vegetables, fresh meat and game and simple, rustic preparations of the best ingredients nature has to offer.

Gnocchi dough encases a rich ragu of organs and fresh ricotta for a most intriguing take on meat and potatoes. The briny relish balances and rounds out each bite. Unless you’re slaughtering your own pig, you’ll have difficulty finding lung. No worries — this recipe is equally delicious without it.

Reprinted with permission from Field & Feast