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Ingredients
1/4 Cup Olive Oil
28 Ounce Can of Roma or San Marzano Tomatoes
1 Onion, peeled and halved
4 Ounces of Pancetta (diced)
1/2 Cup White Wine
4-5 slices of fresh Mozzarella or 1/2 cup shredded
Salt & Pepper
17.5 Ounces Gnocchi
Preparation
Heat a medium sized saucepan over medium heat, add 1/4 cup of olive oil and your pancetta, saute for about 4 - 5 minutes. Next, add your can of tomatoes, your halved onion and bring to a simmer. Add 1/2 of your white wine, salt and pepper and keep simmering and cooking down for about 45 minutes to an hour. Your sauce should reduce and be quite thick, thin with the remainder of your white wine if needed.
Bring a pot of water to a boil and cook your gnocchi according to the package’s instruction. Do not overcook your gnocchi and as soon as you drain them, add them directly to your sauce and stir to coat. In a baking dish, I use my beloved 9” Staub Oval baking dish, but you can use a standard 9” square one, you want your gnocchi tight, stacked about 2” high in the dish. Next add a layer of mozzarella over the top. I had a block so I cut about 4 slices to cover the top, you can use shredded if that is what you have on hand. Broil your gnocchi until the top of the cheese is bubbled and golden brown.