Name: Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce (Gnocchetti all' Amatriciana)
Cook time: 1 1/2 hr
Total time: 2 hr
Yield: 8 first-course servings
Ingredients: 1 tablespoon olive oil; 5 oz guanciale (cured pork jowl)* or pancetta, finely chopped (1/2 cup); 1 large red onion, finely chopped (1 1/4 cups); 1 small garlic clove, minced; 1 (28- to 32-oz) can plum tomatoes, drained (reserving juice) and finely chopped; 1/2 cup water; 1 teaspoon sugar; 1/2 teaspoon salt; 1 1/2 lb yellow-fleshed potatoes such as Yukon Gold; 1 1/2 cups all-purpose flour plus additional for dusting; 1 1/4 teaspoons salt; Accompaniment: finely grated Pecorino Romano; a potato ricer

Image may contain Food Macaroni and Pasta

Photo by Richard Jung

These tiny gnocchi are tender, so place the cooked pasta in a bowl and spoon the porky sauce over top, instead of tossing the two together.

Cooks' Note

• Sauce can be made 2 days ahead and chilled, covered. Reheat before proceeding. • Gnocchetti can be formed (but not cooked) 1 week ahead and frozen in floured baking pan, covered, until hard, about 3 hours, then put in a sealed plastic bag. Do not thaw before cooking. Boil frozen gnocchetti about 2 minutes. *Available at Salumeria Biellese (212-736-7376).

Recipe notes

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