Author note: Parmesan cheese can be substituted for Pecorino Romano.
1-pound potato gnocchi
2 1/2 tablespoons extra-virgin olive oil, divided
1 14-ounce can crushed tomatoes
1 4-ounce package pancetta
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1 tbsp dry white wine
1/4 cup Pecorino Romano, grated, plus more for topping
black pepper, to taste
Heat the oven to 500 degrees F.
In a bowl, combine the gnocchi and 1 1/2 tablespoon of olive oil. Stir to coat. On one end of large a rimmed sheet pan, place the gnocchi in one even layer. Set aside.
In the same bowl, combine the crushed tomatoes, 1 tablespoon olive oil, pancetta, red pepper flakes, salt and wine. Stir to combine. Place the tomato mixture on the other half of the sheet pan.
Place into the oven and cook for 20 minutes. Stir the gnocchi halfway through the baking time, remembering to keep the gnocchi in one even layer when baking resumes. Remove the sheet pan from the oven and stir the tomatoes and gnocchi to combine. Serve in bowls topped with black pepper and grated pecorino.
