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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 ounce(s) pancetta diced |
1 whole(s) large onion diced |
4 clove(s) garlic sliced |
1/2-1 teaspoon(s) red pepper flakes |
1 can(s) 28 oz crushed tomatoes |
1/4 can(s) plus 2 tbsp grated, shredded pecorino romano cheese |
1 teaspoon(s) chopped fresh thyme |
2 package(s) 17.5 oz potato gnocchi |
Directions:
1. Directions
2. Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
3. 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.
4. 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.
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