Gnocchi all¿Amatriciana

Gnocchi all'Amatriciana
Servings: 6 Prep 10 mins Bake 350°F 25 mins Cook 27 mins


  • 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)

Make It

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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 460, Fat, total (g): 13, chol. (mg): 24, sat. fat (g): 6, carb. (g): 72, fiber (g): 8, pro. (g): 15, sodium (mg): 1081, Percent Daily Values are based on a 2,000 calorie diet.