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

For gnocchetti

• 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
• Special equipment: a potato ricer

Description

Gnocchetti All' Amatriciana

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