I cannot tell you how much I would LOVE to jump on a plane to Italy right now. I’d go to Venice, Florence, Rome, and The Amalfi Coast. I’d eat pizza and pasta everyday. I’d eat gelato twice a day. I’d sit in cafes and people watch all day long. I’d get an Italian hot chocolate every morning. I’d go on hikes and strolls through the different neighborhoods. I’d visit the markets. I would enjoy the wine. Too bad none of that is going to happen though! At least not this week. I’ll just have to imagine I am doing all of those things.
I’ll have to stroll the streets of Chicago and hike the parks of the northwest suburbs. I’l just have to really use my imagination! Even if I cannot be in Italy right now, I can still eat pizza and pasta everyday. Cliff and I had an amazing gnocchi when we were in Rome a few years ago. I still think of it often. It wasn’t like any gnocchi I have had here. It was so soft and fluffy. Not chewy or doughy at all. We made a baked gnocchi dish over the weekend and although it wasn’t as good as the one in Rome, it was still pretty freaking delicious. All’ Amatriciana sauce is traditionally made with pork cheek but we chose to make it with pancetta. This was a quick sauce to make and we were enjoying lunch in less than an hour. Sure beats a 10 hour plane ride.
- 6 oz diced pancetta
- 1/4 onion, diced
- 2 cloves garlic, minced
- 1 28 oz can of whole tomatoes
- 1/2 tsp red pepper flakes
- 1 lb gnocchi, frozen
- 4 oz sliced fresh mozzarella
- Saute the pancetta in a medium pot until crisp.
- Add the onion and garlic and cook until translucent.
- Add the tomatoes, red pepper flakes, a pinch of salt and pepper.
- Bring to a boil and simmer for 30-40 minutes.
- Break up the tomatoes with a wooden spoon.
- Pre heat the oven to 350 degrees.
- Cook the frozen gnocchi according the direction on the package.
- Drain and place in a casserole dish.
- Top with sauce and mozzarella cheese.
- Bake for 15 minutes or until cheese is melted and slightly browned.
- Serve immediately.