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1
Place the whole potatoes in a saucepan with water to cover.
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2
Bring to a boil and cook at a low boil until they are soft, about 45 minutes.
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3
While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.
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4
Bring about 6 quarts to a boil.
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5
Set up an ice bath with 6 cups ice water and 6 cups water nearby.
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6
Make a well in the center of the potatoes and sprinkle all over with the flour.
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7
Break the egg into the center of the well, add the salt, and, using a fork, stir into the flour and potatoes as if you were making pasta.
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8
Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed.
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9
Knead gently another 4 minutes, until ball is dry to the touch.
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10
Divide the dough into 2 large balls.
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11
Roll each ball into 3/4 inch-diameter ropes and cut the ropes into 1-inch-long pieces.
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12
Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides.
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13
Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute.
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14
Use a slotted spoon to transfer the gnocchi to the ice bath.
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15
Meanwhile, continue with the remaining dough, forming ropes, cutting 1-inch pieces, and flicking them off a fork.
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16
Continue until all the gnocchi have been cooked and allow them to sit several minutes in the ice bath.
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17
Drain the gnocchi and transfer to a mixing bowl.
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18
Toss with the canola oil and store covered in the refrigerator for up to 48 hours or until ready to serve.
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19
In a 12 to 14-inch skillet, heat the olive oil over high heat until almost smoking.
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20
Add the pancetta, porcini, garlic, onion, celery, carrot, parsley and the sausage meat and cook over high heat until sausage and vegetables are browned.
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21
Add the red wine, let it evaporate, then add the tomatoes and the pepper flakes.
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22
Adjust the seasoning with salt and pepper and lower heat to a simmer.
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23
Let cook for 45 minutes.
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24
Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.
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25
Once the sauce is thickened to the proper consistency, remove the gnocchi from their container and cook in the boiling water until they float aggressively.
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26
Drain the gnocchi and add to the simmering sauce.
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27
Toss very gently over heat 30 seconds to coat, then divide evenly among 4 warmed pasta bowls.
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28
Top with freshly grated pecorino and serve.
