Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce (Gnocchetti all' Amatriciana)

Ingredients for Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce (Gnocchetti all' Amatriciana)

• 1 cuillère à soupe d'huile d'olive

• 140g guanciale (cured pork jowl)* or pancetta, finely chopped (80g )

• 1 large red onion, finely chopped (190g )

• 1 petite gousse d'ail, émincée

• 1 (28- to 900g ) can plum tomatoes, drained (reserving juice) and finely chopped

• 120ml d'eau

• 1 cuillère à café de sucre

• 1/2 cuillères à café de sel

• 675g yellow-fleshed potatoes such as Yukon Gold

• 190g plain flour plus additional for dusting

• 1 1/4 cuillères à café de sel

• Accompaniment: finely grated Pecorino Romano

• un presse-purée

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. 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.