Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce

Name: Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 794 grams plum tomatoes, drained (reserving juice) and finely chopped; 1 small garlic clove, minced; 118 milliliters oz guanciale (cured pork jowl)* or pancetta, finely chopped; 1 Tbsp olive oil; 8 servings Accompaniment: finely grated Pecorino Romano; 296 milliliters large red onion, finely chopped; 1 teaspoons salt; 1 teaspoon sugar; 118 milliliters water; 680 grams yellow-fleshed potatoes such as Yukon Gold

Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains about 15g of protein, 21g of fat, and a total of 323 calories. If you have onion, sugar, olive oil, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 2 hours.

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.

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Guanciale

Onion

Cooking Oil

Equipment you will use

Pot

Add garlic and sauté, stirring, until golden, about 1 minute.

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Garlic

Add tomatoes with reserved juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.

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Tomato

Juice

Sugar

Water

Salt

Cover potatoes with salted cold water by 2 inches in a large pot, then simmer, uncovered, until very tender, about 25 minutes.

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Potato

Water

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Pot

Drain in a colander and, when cool enough to handle, peel.

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Colander

Force warm potatoes through ricer into a large bowl.

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Potato

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Potato Ricer

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.

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Dough

All Purpose Flour

Salt

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Wooden Spoon

Knead each dough half on a floured surface until smooth, about 1 minute (if dough sticks to surface, dust lightly with additional flour).

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Dough

All Purpose 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.

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Roll

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Kitchen Towels

Cut rope crosswise into 1/4-inch pieces and toss pieces lightly with flour on work surface.

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All Purpose Flour

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.

Ingredients you will need

Dough

Equipment you will use

Baking Pan

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.

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All Purpose Flour

Shake

Water

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Sieve

Pot

Transfer with a slotted spoon to a large shallow bowl as cooked and spoon some sauce on top.

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Sauce

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Slotted Spoon

Bowl

• 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).

Ingredients you will need

Sauce

Equipment you will use

Ziploc Bags