Name: Gnocchi with Cream & Red Wine Sauce
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 1½ cups robust red wine, such as sagrantino; 2 eggs, lightly beaten; 1¼ cups heavy cream; 1¼ cups flour, plus more for tossing; ½ cup grated Parmigiano-Reggiano, plus more for serving; 1 tbsp. unsalted butter; 2 oz. guanciale or pancetta, finely chopped; Freshly ground black pepper, to taste; 1 small yellow onion, thinly sliced; 2 tsp. kosher salt, plus more to taste; 1 tbsp. extra-virgin olive oil; 1 lb. russet potatoes

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Guanciale (cured pork cheek) and a reduction of sagrantino wine flavor the sauce for this creamy dish, a classic of the Umbrian town of Montefalco. Although gnocchi in Italy often have distinctive lines made by pressing the dough against the grooves of a wooden gnocchi paddle, Umbrian gnocchi is traditionally smooth.

Ingredients

For the Gnocchi

1 lb. russet potatoes
2 tsp. kosher salt, plus more to taste
1¼ <

Europe
Italy
Umbria
Main course
Mediterranean
Pasta

Method

Make the gnocchi: Add potatoes to a 4-qt. saucepan of boiling water. Reduce heat to medium-high and simmer until potatoes are tender, 25–30 minutes; drain. When potatoes are cool enough to handle, peel and pass through a potato ricer into a bowl. Stir in

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Ingredients

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