- 1 of 3 Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
- 2 of 3 In a skillet over medium heat, cook pancetta until crispy, about 8 to 10 minutes. Remove pancetta with a slotted spoon. Pour off all but 2 tbsp of the pancetta fat. Stir onion into same pan and sauté 4 to 5 minutes over medium heat until softened. Add garlic and red pepper flakes; cook 2 minutes. Stir in tomatoes, 2 tbsp of the cheese, the thyme and cooked pancetta. Bring to a simmer and cook 10 minutes.
- 3 of 3 Meanwhile, add gnocchi to lightly salted boiling water. Allow water to return to a boil and cook gnocchi 1 minute. Drain, reserving 1/2 cup of the pasta water. Return gnocchi to pot. Stir in tomato sauce and reserved pasta water. Transfer to a 13 x 9 x 2-inch baking dish. Sprinkle with remaining 1/4 cup cheese and bake at 350 degrees F for 20 to 25 minutes, or until cheese has melted and sauce is bubbling.
Servings Per Recipe: 6
Per Serving: 6 g sat. fat, 8 g fiber, 1081 mg sodium, 460 kcal cal., 72 g carb., 15 g pro., 24 mg chol., 13 g Fat, total