200grams(1 ¼ cups + 3 tablespoons) all-purpose flourplus more for dusting
1large egg
Semolina flour for dusting
Sauce:
115grams(4 ounces) guanciale or pancettacut into ¼-inch cubes
1red onioncut into small dice
¼teaspoonred pepper flakes
800grams(4 cups) canned whole peeled tomatoes, pureed and strained
Kosher salt and freshly ground black pepper
Instructions
To make the gnocchi: In a medium pot, cover the potatoes with cold water. Bring to a simmer over medium-high heat and cook until the potatoes can easily be pierced with a skewer, 15 to 20 minutes. Drain the potatoes in a colander and set aside to cool.
When cool enough to handle, peel the potatoes and rice them into a large bowl using a potato ricer or food mill. Add the wine, salt, all-purpose flour, and egg and mix by hand until the dough comes together (you may need to add some flour if it’s especially soft–my potatoes weighed a bit too much and the result was an exceptionally soft dough that really needed extra flour to make up for the excess moisture). Transfer to a work surface and knead with your hands several times, until the dough is smooth and soft. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
Line a baking sheet with parchment paper and dust with semolina flour. Cut off a chunk of dough about the width of two fingers and leave the rest covered with plastic wrap. On a work surface lightly dusted with all-purpose flour, use your hands to roll the chunk into a log about ½ inch in diameter. Do not incorporate too much more flour into the dough; add just enough so that the dough does not stick to the surface. Cut the log into ½-to-1-inch pieces.
Put the gnocchi on the prepared baking sheet and shape the remaining dough. Make sure that the gnocchi don’t touch or they will stick together.
To store, refrigerate on the baking sheet, covered with plastic wrap, for up to 2 days, or freeze on the baking sheet and transfer to an airtight container. Use within 1 month. Do not thaw before cooking.
To make the sauce: In a large saute pan, cook the guanciale over medium heat until slightly crisp but still tender, 6 to 8 minutes. Strain off all but 1 tablespoon of the rendered fat (discard the extra fat or use it for another purpose). Add the onion and cook until it is soft but not browned, about 5 minutes. If the onion begins to brown, lower the heat. Add the red pepper flakes and tomatoes, turn the heat to medium-low, and simmer until the sauce is slightly reduced, 6 to 8 minutes. Season with salt and pepper. At this point, the sauce can either be refrigerated for up to 2 days or frozen for 1 month, or kept hot for serving immediately.
Bring a large pot filled with generously salted water to a simmer over medium-high heat. Add the gnocchi and simmer until they float to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and add it to the saute pan of sauce, along with 1 to 2 tablespoons of their cooking water. Simmer for 1 minute to let the dumplings absorb the flavor of the sauce. Serve right away with grated Parmigiano-Reggiano, if desired.