2. Gnocchi all’ Amatriciana axe eer 4 oxpancetta, diced 1 large onion, diced 4 cloves garlic, sliced % to 1 tsp red pepper flakes 1 can (28 oz) crushed tomatoes, (such as Cento) 44 cup plus 2 tbsp grated or shredded Pecorino Romano cheese 1 tsp chopped fresh thyme 2 packages (17.5 or each) potato ‘gnocchi (such as De Cecco) ‘© Heat oven to’ 50°. Bringa large pot of lightly salted wal er toboiling. # Inaskillet over medium heat, cook pancetta until crispy, about 8 to 10 minutes, Remove pancetta with a slotted spoon. 190 SEPT 2012 tape com * Meanwhile. ad thy salt boil and cook gnocchi 1 mimute. I reserving 2 cup Return gnocchi to pot. Stir int sauce and reserved p: toa13x9 x2-inch bak with remaining 4 cup cheese ° for 20 to 25 minutes, or ui has melted and sauce bubbling PER SERVING 460 CAL 13 g FAT (6 g SAT) 1S g PRO: CARB, 8 g FIBER: 10 mg SODIUM.