1/4 cup plus 2 Tblsp grated or shredded Pecorino Romano cheese
1 tsp chopped fresh thyme
2 packages (17.5oz each) potato gnocchi
Instructions
1. Heat oven to 350 degrees F. Bring a large pot of lightly salted
water to boiling.
2. In a skillet over medium heat, cook pancetta until crispy, about
8 to 10 minutes. Remove pancetta with a slotted spoon. Pour off
all but 2 tbsp of the pancetta fat. Stir onion into same pan and
sauté 4 to 5 minutes over medium heat until softened. Add garlic
and red pepper flakes; cook 2 minutes. Stir in tomatoes, 2 tbsp of
the cheese, the thyme and cooked pancetta. Bring to a simmer and
cook 10 minutes.
3. Meanwhile, add gnocchi to lightly salted boiling water. Allow
water to return to a boil and cook gnocchi 1 minute. Drain,
reserving 1/2 cup of the pasta water. Return gnocchi to pot. Stir in
tomato sauce and reserved pasta water. Transfer to a 13 x 9 x 2-
inch baking dish. Sprinkle with remaining 1/4 cup cheese and
bake at 350 degrees F for 20 to 25 minutes, or until cheese has
melted and sauce is bubbling.
Originally Submitted
8/2/2012
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