Name: Ricotta Gnocchi with Tomato, Mushroom and Pancetta Sauce
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 2 to 4 servings
Ingredients: 6 cremini mushrooms, sliced; Kosher salt; Extra-virgin olive oil; 12 ounces guanciale, diced into lardons; 1 yellow onion, diced; Pinch crushed red pepper flakes; One 28-ounce can crushed tomatoes; 1 1/2 cups water; 8 ounces ricotta, hung to drain in cheesecloth in the fridge for at least 2 days; 1/2 cup plus 2 tablespoons grated Parmesan, plus more for garnish; 1/2 cup plus 2 tablespoons grated pecorino, plus more for garnish; 1/2 cup all-purpose flour, plus more for dusting; 3 large eggs; 1 small bunch chives, thinly sliced

Directions

Watch how to make this recipe.

Special equipment:

a bench scraper

Preheat a large saute pan over medium-high heat. In batches, add the mushrooms in a single layer and cook until the moisture releases, 5 to 6 minutes. Sprinkle with kosher salt to taste. Flip the mushrooms and add a drizzle of olive oil and continue cook until browned, 3 to 4 minutes. Remove from the pan and repeat with the remaining mushrooms. Remove the final batch of mushrooms from the pan and add the guanciale and a drizzle of olive oil. Reduce the heat to low and cook until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon, remove the guanciale and set aside, but keep the fat in the pan. Add the onions, red pepper flakes and a pinch of salt. Cook over medium-high heat until translucent, 5 minutes. Add the crushed tomatoes, water and a pinch of salt. Bring to a boil, then reduce to a simmer for 10 minutes. Add in the cooked mushrooms.
To a large bowl, add the ricotta, 1/2 cup grated Parmesan and 1/2 cup grated pecorino and mix to combine. Stir in the flour and eggs and mix until the dough comes together. It shouldn’t be too wet. Turn the dough out onto a clean work surface that’s dusted with flour. Gently knead the dough, adding flour until it’s no longer sticky and form it into a log. Sprinkle some flour onto a half sheet tray. Cut a small portion from the log of dough with a bench scraper and roll the dough into a long snake shape. Cut the dough into 1/2-inch pieces and toss in flour. Place them on the prepared sheet tray in a single layer.
Set up a large pot of boiling water and season generously with salt. Add the gnocchi and cook until they’re puffy and rise to the top of the water, 3 to 4 minutes. Remove the gnocchi and place directly into the sauce. Add a ladle of pasta water and toss to combine. Add in most of the crispy guanciale (leave some extra for garnish) and the remaining 2 tablespoons of Parmesan and 2 tablespoons of pecorino. Add a nice big fat drizzle of finishing oil and toss to combine. Transfer to a serving bowl and garnish with the remaining crispy guanciale, more Parmesan, pecorino and the chives.

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Ricotta Gnocchi with Tomato, Mushroom and Pancetta Sauce

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