Amatriciana is a traditional Italian pasta sauce made with Guanciale, pecorino, and tomato. Substitute pancetta if you can't find the guanciale.
- For the Gnocchi:
- 2 pounds Russett Potatoes
- 1 cup All-Purpose Flour
- 2 Extra Large Eggs
- Pinch Kosher Salt
- For the Amatriciana:
- 1/4 cup Extra Virgin Olive Oil
- 4 ounces sliced Guanciale or Pancetta (or good American Bacon; cut into 1/2-inch strips)
- 1 medium Red Onion (halved lengthwise; ends trimmed and cut lengthwise into 1/4-wide slices)
- 1/4 cup Tomato Paste
- 1 1/2-2 teaspoons Hot Red Pepper Flakes
- 3 Jalapenos (sliced)
- 1/2 cup grated Pecorino Romano (plus more for garnish)
- 1/3 cup coarsely chopped fresh Italian Parsley
- For the Gnocchi: Place the potatoes in a large pot and just cover with cold water. Boil the whole potatoes until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a food mill into a bowl.
- Make a well in the center of the potatoes and sprinkle with flour. Place the eggs and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes. Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch. Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel about 3/4-inch thick. Cut across the dowel to form pellets about 1 inch long. Flick each pellet down the tines of a fork to form the traditional gnocchi shape. Repeat with the remaining dough.
- For the Amatriciana: Meanwhile, combine the oil, guanciale, and onion in another large pot and cook over medium-high heat, stirring frequently, until the guanciale is lightly browned and the onion is softened, about 7 minutes. Stir in the tomato paste, jalapeno and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Remove from the heat.
- Bring 6 quarts of water to a boil and add 2 tablespoon salt. Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes.
- Stir the cheese into the sauce, then add a ladelful of the pasta cooking water to loosen the sauce a bit. Add the gnocchi and parsley and serve immediately, with additional grated Pecorino on the side.