Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce

Photo by Richard Gerhard Jung
Ingredients
- 1 ¼ teaspoons salt
- 1 large red onion
- 1 tablespoon olive oil
- 1 potato ricer
- 1 small garlic clove
- 1 28- to 32-oz can plum tomatoes
- 1 teaspoon sugar
- + 6 more ingredients
-
- finely grated Pecorino Romano
- ½ cup water
- 5 ounces guanciale (cured pork jowl) or pancetta
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 ½ pounds yellow-fleshed potatoes such as Yukon Gold
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté guanciale and onion, stirring, until onion is golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with reserved juice, water, sugar, and salt and s...
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