Instructions: Soak the beans in water to cover overnight.

To make the gnocchi mix the flour and bread crumbs in a large mixing bowl. Add the milk, salt and pepper and mix well. Knead the dough on a floured board until well blended. Divide the dough into three equal parts, allow to rest, covered, for 10 minutes. Take the dough and form into long, narrow cylinders, about 1/4 inch in diameter. Cut the dough into small pieces the size of your pinky nail. Dont allow them to stick. At this point, you can freeze them for future use or cook them right away.

To make the sauce drain the beans and cook in enough salted water to cover by 1 1/2 inches until tender, about 20 minutes. Heat the olive oil in a saucepan over medium heat and saute the pancetta for 2 to 4 minutes. Add the garlic, carrot, celery and onion. Cook for 7 to 8 minutes; do not brown. Add the wine and cook until it reduces by half. Add the tomatoes, drained beans, basil and parsley. Season with salt and pepper, lower the heat, and simmer for 20 minutes.

When the sauce is almost done, bring a large pot of salted water to a boil over high heat. Drop the gnocchi in and cook for 4 to 5 minutes, or until they float. Drain well and place in dishes or bowls. Spoon the sauce on top and serve immediately.

This recipe yields 4 appetizer or first course servings.

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