My Signature Gnocchi all’Amatriciana

 

1. Crisp the Guanciale: Place the guanciale in a pan over medium-low heat. Let the fat render slowly until the guanciale becomes perfectly golden and crispy.
2. ​The Secret Step: Once crispy, remove a portion of the guanciale and set it aside. This will be your crunchy topping later!
3. ​The Sauce: Add the Mutti tomato pulp directly into the pan with the remaining guanciale and its rendered fat. Let it simmer on low heat for 30–40 minutes to develop a deep, rich flavor.
4. ​Cook the Gnocchi: Boil your gnocchi in salted water. Once they float to the surface, drain them immediately.
5. ​The "Mantecatura": Add the gnocchi to the tomato sauce. Turn off the heat and toss them generously with grated Pecorino Romano and a pinch of black pepper until a thick, creamy sauce forms.
6. ​The Final Touch: Serve immediately and garnish with the crispy guanciale you set aside earlier.