Gnocchi & Borlotti Bean Stew with Parsley-Speck Pesto

This borlotti bean stew with shell-like gnocchi, called pisarei, originates in the Italian town of Piacenza, where, legend has it, mothers would look at the hands of a son’s intended bride to make sure she had the calluses that come from dragging dough across a wooden board to shape gnocchi. A fresh herb sauce laced with speck (Italian cured meat) tops off the stew in this recipe from chef Jenn Louis.