Recipe of the Month
Flavor of Italy, Rome, Italy
100 g Guanciale (pork jowl), or pancetta
1/4 cup olive oil
1/2 onion, thinly sliced
1/2 peperoncino (hot pepper), finely chopped
350 g peeled whole tomatoes (fresh or canned)
1 kg potatoes
300 g flour
40 g pecorino romano cheese, finely grated
Sauté the pancetta in olive oil , then add the onion and red pepper and cook
until sizzling. Add the tomatoes and cook over low heat, stirring
occasionally, until the sauce has thickened.
Boil unpeeled potatoes until just tender -- do not over boil. Drain, peel
and put through a potato ricer onto work surface.
Once cool, work the egg into the potatoes. Work about 200 -300 grams of
flour into the potatoes on floured work surface until no longer sticky. Do
not over knead the dough. Roll the dough into long thin rolls and cut into 1
cm long pieces.
Cook in boiling salted water until the gnocchi rise to the top. Remove with
a slotted spoon, and place in a warm serving dish where you have already
placed some of the sauce. Gently shake to cover. Continue until all gnocchi
Garnish with the grated pecorino Romano cheese and serve immediately.
Total preparation time: 1 hour
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