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

4.6

(15)

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).

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