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

Name: Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce (Gnocchetti all' Amatriciana)
Total time: 2 h 2 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 5 oz guanciale; 1 large red onion; 1 small garlic clove; 1 can plum tomatoes; ½ cup water; 1 teaspoon sugar; ½ teaspoon salt; 1½ lb yellow-fleshed potatoes; 1½ cups all-purpose flour; 1¼ teaspoons salt; Pecorino Romano; 1 piece potato ricer

Traditional Italian potato dumplings served with a rich tomato sauce made with guanciale, onions, and garlic. This homemade gnocchetti dish combines the comfort of potato pasta with the classic flavors of Amatriciana sauce.

6 servings

2 hr 2 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 tablespoon olive oil
•5 oz guanciale
•1 large red onion
•1 small garlic clove
•1 can plum tomatoes
•½ cup water
•1 teaspoon sugar
•½ teaspoon salt
•1½ lb yellow-fleshed potatoes
•1½ cups all-purpose flour
•1¼ teaspoons salt
•Pecorino Romano
•1 piece potato ricer

Cooking Instructions

1.
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.
37 min
2.
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.
25 min
3.
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.
10 min
4.
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.
15 min
5.
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.
20 min
6.
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.
15 min

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

6 servings

2 hr 2 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

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.

37 min

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.

25 min

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.

10 min

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.

15 min

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.

20 min

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.

15 min