Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce

Ingredients

• ½ teaspoon salt
• 1 potato ricer
• 1 28- to 32-oz can plum tomatoes
• 5 ounces guanciale (cured pork jowl) or pancetta
• 1 ½ cups all-purpose flour
• 1 teaspoon sugar
• 1 small garlic clove
• + 6 more ingredients
• • ½ cup water
  • 1 tablespoon olive oil
  • 1 large red onion
  • 1 ¼ teaspoons salt
  • finely grated Pecorino Romano
  • 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...

View full recipe at Epicurious