Gnocchi with Tomato Pancetta Sauce

This is an incredible sauce.  I discovered it years ago when we were first married and living in Phoenix, AZ.  I was watching a lot of Food Network at the time, and there used to be a little show called "Calling All Cooks" where they went to homes of regular viewers, who were good cooks,  who made a recipe they were known for.  I remember watching this episode, and thinking this sauce sounded amazing.  I also remember barely knowing what pancetta was at the time, or where to even find it!  It is now a favorite of mine to start any good sauce, stew, etc. with.  Pancetta is usually located in the deli section of your grocery store (if you have a good decent sized deli), or in pre-sliced  packages with other deli meat.  It is Italian rolled/cured bacon if you will, and it is delicious!  If you absolutely can't find pancetta, regular bacon can be used as a substitute, but it really is SO much better with pancetta!  I have made a few modifications from the original recipe such as more garlic (duh!), and only use one can of tomatoes...

Now, the original recipe calls for you to make your potato gnocchi from scratch.  I did do that the first few times, and it is incredible.  That was before 2 kids, and before I lived near the Chicago area where good pre-made gnocchi is available in most our grocery stores freezer section.  (Sometimes you can find it in the pasta aisle, or fresh, but I think the frozen is best.)  If you make your gnocchi from scratch, you also need a potato ricer, so be aware of that.  I don't want to discourage you from making your own gnocchi, like I said, they are incredible made fresh from scratch, but plan your time accordingly if you do. :)

Let's make the sauce...here is what you will need...  (I doubled the recipe the day I made this so I could bring some to my in-laws.)

Here is how I found the pancetta and gnocchi at my local store...

Also essential to this recipe is good "Italian" peeled tomatoes...here are three varieties I found to show you...

Dice up your pancetta...

Mince up a ton of garlic...

Finely chop some Italian flat leaf parsley...

Dump your canned tomatoes into a large bowl...

Then gently squeeze each by hand... (Yes, I know you can do this in a food processor, but I think doing it by hand in this recipe gives it that rustic "Old World" feel to it!)

Here are your "hand" crushed tomatoes...

Place enough olive oil in the bottom of your pan to just cover the bottom.  You don't want to drown the sauce in the oil, but it does require more than just a tablespoon or two.   Heat the oil over medium heat til it is very hot and shimmery, but not smoking...

Add in your pancetta, parsley, and red pepper flakes.  Yes, I know it is weird to add your fresh herb at this point, but the original recipes says, to, and it works!  It must infuse the oil with all it's flavor...

When the pancetta is starting to turn brown, add in the garlic and cook for another minute or so...

Next, dump in the tomatoes and give it a good stir...  The original recipe says to add salt now to taste.  I have found that if you do it now, the end product is way to salty.  So just let it simmer on the stove for 1 to 3 hours now, to reduce down, and marry the flavors.  Add a little salt to taste at the end if desired.

Cook your gnocchi according to package direction at top with the sauce and freshly grated parmesan cheese if desired...

Oh my, heavenly!!!

Gnocchi with Tomato Pancetta Sauce

8 Slices of bacon thickness Pancetta (or a 4 oz. package) diced
1/2 to 3/4 tsp. Crushed Red Pepper Flakes (to taste)
1/4 Cup Fresh Italian Flat Leaf Parsley, chopped
6 to 8 Cloves of Garlic, minced
1 (28 oz.) Can of Italian Peeled Tomatoes, "hand" crushed
Olive Oil (about 1/4 to 1/3 cup)
Salt to taste
2  (16 oz.) Bags of Frozen Potato Gnocchi (or homemade!)

Heat your olive oil over medium heat in a large sauce pan until hot, but not smoking.  Add in your pancetta, parsley, and red pepper flakes, and cook until the pancetta begins to brown and is about 90% cooked.  Add in your garlic, and cook for another minute or two.  Next, add in your tomatoes, and give it a good stir.  Simmer sauce over low heat for 1 to 3 hours, stirring on occasion.  Add salt to taste at end of cooking if desired.

Cook your gnocchi according to package directions.  Serve gnocchi with  sauce, and some freshly grated parmesan.  Enjoy!