- cal. (kcal) 460
- Makes: 6 servings
- Prep: 10 mins
- Bake: 25 mins at 350°F
- Cook: 27 mins
large onion, diced
cloves garlic, sliced
red pepper flakes
crushed tomatoes (such as Cento)
plus 2 tbsp grated or shredded Pecorino Romano cheese
chopped fresh thyme
17 1/2 -
potato gnocchi (such as De Cecco)
- Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
- 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.
- 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¿AmatricianaServings 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.