- 6
Ingredients
- 4 ounces pancetta, diced
- 1 large onion, diced
- 4 cloves garlic, sliced
- 1/2 - 1 teaspoon red pepper flakes
- 1 28 ounce can crushed tomatoes (such as Cento)
- 1/4 cup plus 2 tbsp grated or shredded Pecorino Romano cheese
- 1 teaspoon chopped fresh thyme
- 2 17 1/2 ounce package potato gnocchi (such as De Cecco)
Preparation
Step 1
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.