Gnocchi all'Amatriciana

Prep: 10 min Cook 27 min Bake at 350 for 25 min Nutrition Facts Servings Per Recipe 6 -------------------------------------------------------------------------------- Amount Per Serving cal.(kcal)460 Fat, total(g)13 chol.(mg)24 sat. fat(g)6 carb.(g)72 fiber(g)8 pro.(g)15 sodium(mg)1081

Yield: 6 servings
Community Recipe from


  • 4 ounce(s) pancetta diced
  • 1 whole(s) large onion diced
  • 4 clove(s) garlic sliced
  • 1/2-1 teaspoon(s) red pepper flakes
  • 1 can(s) 28 oz crushed tomatoes
  • 1/4 can(s) plus 2 tbsp grated, shredded Pecorino Romano cheese
  • 1 teaspoon(s) chopped fresh thyme
  • 2 package(s) 17.5 oz potato gnocchi


  1. Directions

  2. 1.Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.

  3. 2. In a skillet over medium heat, cook pancetta until crispy, about 8 to 10 minutes. Remove pancetta with a slotted spoon. Pour off all but 2 tbsp of the pancetta fat. Stir onion into same pan and sauté 4 to 5 minutes over medium heat until softened. Add garlic and red pepper flakes; cook 2 minutes. Stir in tomatoes, 2 tbsp of the cheese, the thyme and cooked pancetta. Bring to a simmer and cook 10 minutes.

  4. 3. Meanwhile, add gnocchi to lightly salted boiling water. Allow water to return to a boil and cook gnocchi 1 minute. Drain, reserving 1/2 cup of the pasta water. Return gnocchi to pot. Stir in tomato sauce and reserved pasta water. Transfer to a 13 x 9 x 2-inch baking dish. Sprinkle with remaining 1/4 cup cheese and bake at 350 degrees F for 20 to 25 minutes, or until cheese has melted and sauce is bubbling.
February 2013

This recipe is a personal recipe added by DebbieHaguewood and has not been tested or endorsed by MyRecipes.

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