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Gnocchi all¿Amatriciana

Gnocchi all¿Amatriciana

Nutrition Facts
  • cal. (kcal) 460
  • Makes: 6 servings
  • Prep: 10 mins
  • Bake: 25 mins at 350°F
  • Cook: 27 mins
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by 8 people

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)

Directions

  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.

Nutrition Information for Gnocchi all¿Amatriciana

Servings Per Recipe: 6
PER SERVING: 460 cal., 13 g total fat (6 g sat. fat), 24 mg chol., 1081 mg sodium, 72 g carb. (8 g fiber), 15 g pro.

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