Cooks in: 1h 15mins
Levels: Easy
Serves: 6
List of Ingredients
- 2 LBS. of potatoes
- 1 2/3 C. of allpurpose flour
- 1 egg
- Parmigiano cheese
- Nutmeg
- Salt
- 1 LB. of crushed tomatoes
- 2.5 OZ. of peeled onion
- 3/4 C. of grated Parmigiano cheese
- 2 OZ. of flat pancetta
- Sage
- 1 clove garlic
- Cloves
- Parsley
- Olive oil
- Pepper
- Salt
Method
1
Boil the potatoes and pass them through a potato ricer onto a cutting board. Sprinkle with 1 2/3 cups flour and form into a well; break an egg into the well and add a tablespoon of Parmigiano, a pinch of salt, and a bit of freshly grated nutmeg.
2
Knead until the dough is evenly mixed; divide it into small pieces. Transfer to a generously floured work surface, shape into cylinders about 1/2 inch thick. Cut into 3/4 inch long pieces.
3
Prepare the sauce: chop the onion with some sage leaves and cook to soften in 3 tablespoons of oil with 1 whole garlic clove, 2 crushed cloves, and the diced pancetta. Add the crushed tomato to the saucepan with 1 cup of hot water and a pinch of salt and pepper. Cover the sauce and let it reduce on medium heat for about 20 minutes, then remove it from the heat, remove the garlic, and add a tablespoon of chopped parsley.
4
Cook the gnocchi in salted boiling water and strain with a slotted spoon as soon as they float to the surface. Top with a few tablespoons of the sauce and plenty of Parmigiano. Place the baking dish in a preheated 400°F oven for about 10 minutes, then remove and serve the gnocchi.