Gnocchi And Tomato Pancetta Sauce Food

PASTA WITH PANCETTA AND TOMATO SAUCE

Steps:

• Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
• Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

RICOTTA GNOCCHI WITH TOMATO, MUSHROOM AND PANCETTA SAUCE

Steps:

• 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.

GNOCCHI WITH TOMATOES, PANCETTA & WILTED WATERCRESS

Steps:

• Put a large pan of water on to boil.
• Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes.
• Add garlic and cook, stirring, for 30 seconds.
• Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes.
• Stir in vinegar and salt.
• Remove from the heat.
• Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions.
• Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly.
• Add the gnocchi and watercress to the sauce in the pan; toss to combine.
• Serve immediately, with Parmesan.

PANCETTA GNOCCHI WITH BOLOGNESE SAUCE

Steps:

• Cover the dried porcini mushrooms with 1 1/2 C of boiling water and allow to sit for 20 minutes. Strain through a fine mesh strainer and reserve the liquid. Rinse the mushrooms to rid them of any dirt and finely chop.
• Place large heavy bottomed pan over medium heat. Add 2 Tbl of olive oil and the pancetta. Cook for 2 minutes until pancetta starts to brown. Add the onion, celery and carrots, cooking for 5 minutes more until the vegetables start to soften. Add the ancho pepper, garlic and porcini mushrooms. Season with a little salt and cook until vegetables are soft. Remove the vegetables and set aside.
• Using the same pan, heat the remaining 2 Tbl of olive oil. Add the skirt steak and ground pork. Season with salt and black pepper. Cook over medium high heat until the meat begins to brown, about 15 minutes. Turn the heat down to medium and add the vegetables, wine, bay leaves and thyme. Cook until the liquid evaporates and the mixture begins to brown. Be sure to scrape the brown glaze off of the bottom of the pan. Add 1 cup of the porcini liquid, half of the veal stock and the tomato paste. Cook at a slow simmer, partially covered until liquid begins to thicken. The next few steps take 30 - 40 minutes and are what gives the sauce a rich texture and depth of flavor. Add milk, 2 TBL at a time, stirring the sauce well to incorporate. Continue to cook the sacue gently, adding a few tablespoons of milk when needed. Reduce until the sacue begins to brown again. Add the remaining porcini liquid an dveal stock, stirring and scraping well. The sauce is done when its texture is velvety and the meat is completely tender, about 1 1/2 hours.
• To make the gnocchi, combine the garlic, pancetta and butter in the work bowl of a food processor fitted with a steel blade. Process until the mixture becomes creamy in texture. IN a separate bowl, mix the bread crumbs, flour and 1/2 C of the Parmesan cheese. Transfer to a work surface and shape into a mound. Make a hollow in the center of the mound. Put the garlic and pancetta mixture into the hollow and add the nutmeg, eggs and season with salt and black pepper. Draw the sides of the mound together and knead until it is well mixed. Cut into four equal pieces. Lightly flour the work surface. Using your hands, roll the gnocchi dough out into long thin trips about 1/2 inch in diameter. Then, using a paring knife cut into 1 inch pieces. Bring a large pot of salted water to a simmer. Add gnocchi and cook until they return to the surface, about 4 minutes. Strain through a colander and serve with the bolegnese sauce. Sprinkle with the remaining parmesan cheese.