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Gnocchi all'Amatriciana Recipe

   
 

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     Gnocchi all'Amatriciana

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   10

Ingredients
4 oz pancetta, diced
1 lg onion, diced
4 cloves garlic, sliced
1/2 to 1 tsp red pepper flakes
1 can (28oz) crushed tomatoes
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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