Gnocchi al Sagrantino all’Amatriciana

Name: Gnocchi al Sagrantino all’Amatriciana
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 500 grams (18 ounces) russet or Yukon gold potatoes; 110 grams (½ cup) Sagrantino or other red wine; 2 teaspoons kosher salt; 200 grams (1 ¼ cups + 3 tablespoons) all-purpose flour; 1 large egg; semolina flour for dusting; 115 grams (4 ounces) guanciale or pancetta; 1 red onion; ¼ teaspoon red pepper flakes; 800 grams (4 cups) canned whole peeled tomatoes, pureed and strained; Kosher salt and freshly ground black pepper

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5.0

3 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Resting Time
30 mins
Total Time
1 hr 50 mins
Servings
6 servings
Calories
602 kcal
Course
Main Course
Cuisine
Italian

Gnocchi al Sagrantino all’Amatriciana

Megan Mendez

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This red wine-infused Gnocchi al Sagrantino is served in a robust Amatriciana sauce featuring pancetta, onions, and chile flakes.

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Ingredients

Servings

Gnocchi:

500 grams (18 ounces) russet or Yukon gold potatoes
110 grams (½ cup) Sagrantino or other red wine
2 teaspoons kosher salt
200 grams (1 ¼ cups + 3 tablespoons) all-purpose flour plus more for dusting
1 large egg
semolina flour for dusting

Sauce:

115 grams (4 ounces) guanciale or pancetta cut into ¼-inch cubes
1 red onion cut into small dice
¼ teaspoon red pepper flakes
800 grams (4 cups) canned whole peeled tomatoes, pureed and strained
Kosher salt and freshly ground black pepper

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Instructions

To make the gnocchi: In a medium pot, cover the potatoes with cold water. Bring to a simmer over medium-high heat and cook until the potatoes can easily be pierced with a skewer, 15 to 20 minutes. Drain the potatoes in a colander and set aside to cool.
When cool enough to handle, peel the potatoes and rice them into a large bowl using a potato ricer or food mill. Add the wine, salt, all-purpose flour, and egg and mix by hand until the dough comes together (you may need to add some flour if it’s especially soft–my potatoes weighed a bit too much and the result was an exceptionally soft dough that really needed extra flour to make up for the excess moisture). Transfer to a work surface and knead with your hands several times, until the dough is smooth and soft. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
Line a baking sheet with parchment paper and dust with semolina flour. Cut off a chunk of dough about the width of two fingers and leave the rest covered with plastic wrap. On a work surface lightly dusted with all-purpose flour, use your hands to roll the chunk into a log about ½ inch in diameter. Do not incorporate too much more flour into the dough; add just enough so that the dough does not stick to the surface. Cut the log into ½-to-1-inch pieces.
Put the gnocchi on the prepared baking sheet and shape the remaining dough. Make sure that the gnocchi don’t touch or they will stick together.
To store, refrigerate on the baking sheet, covered with plastic wrap, for up to 2 days, or freeze on the baking sheet and transfer to an airtight container. Use within 1 month. Do not thaw before cooking.
To make the sauce: In a large saute pan, cook the guanciale over medium heat until slightly crisp but still tender, 6 to 8 minutes. Strain off all but 1 tablespoon of the rendered fat (discard the extra fat or use it for another purpose). Add the onion and cook until it is soft but not browned, about 5 minutes. If the onion begins to brown, lower the heat. Add the red pepper flakes and tomatoes, turn the heat to medium-low, and simmer until the sauce is slightly reduced, 6 to 8 minutes. Season with salt and pepper. At this point, the sauce can either be refrigerated for up to 2 days or frozen for 1 month, or kept hot for serving immediately.
Bring a large pot filled with generously salted water to a simmer over medium-high heat. Add the gnocchi and simmer until they float to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and add it to the saute pan of sauce, along with 1 to 2 tablespoons of their cooking water. Simmer for 1 minute to let the dumplings absorb the flavor of the sauce. Serve right away with grated Parmigiano-Reggiano, if desired.

Notes

Adapted from Pasta by Hand

Nutrition Information

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Calories 602kcal (30%) Carbohydrates 110g (37%) Protein 19g (38%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 31mg (10%) Sodium 580mg (24%) Potassium 1906mg (54%) Fiber 9g (36%) Sugar 7g (14%)