Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce (Gnocchetti all' Amatriciana)
Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce (Gnocchetti all' Amatriciana) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté guanciale and onion, stirring, until onion is golden, about 6 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté guanciale and onion, stirring, until onion is golden, about 6 minutes.
Add garlic and sauté, stirring, until golden, about 1 minute.
Add tomatoes with reserved juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.
Cover potatoes with salted cold water by 2 inches in a large pot, then simmer, uncovered, until very tender, about 25 minutes.
Drain in a colander and, when cool enough to handle, peel.
Force warm potatoes through ricer into a large bowl.
Add flour and salt and stir with a wooden spoon until mixture begins to come together.
Gently form dough into a ball and cut in half.
Knead each dough half on a floured surface until smooth, about 1 minute (if dough sticks to surface, dust lightly with additional flour).
Cut each half evenly into 10 pieces.
Roll 1 piece into a 14-inch-long rope (1/2 inch thick), keeping remaining pieces covered with a kitchen towel.
Cut rope crosswise into 1/4-inch pieces and toss pieces lightly with flour on work surface.
Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward rolling motion toward end of tines, letting gnocchetti fall from fork into a well-floured shallow baking pan.
Make more gnocchetti in same manner.
Just before cooking, gently shake gnocchetti in 4 batches in a large medium-mesh sieve to knock off excess flour.
Cook gnocchetti in 4 batches in a 5- to 6-quart pot of boiling salted water until they float, about 1 minute.
Transfer with a slotted spoon to a large shallow bowl as cooked and spoon some sauce on top.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.