Gnocchi and Tomato Pancetta Sauce

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   ["Boil the potatoes until fork tender (not mushy).", "As soon as they are done, remove from the water and place in a dish.", "Remove the skin from the potatoes using a sharp knife or fork.", "Cut the potatoes into pieces and process the peeled, hot potatoes through a food mill using the medium disk.", "Place a mound of flour, about 2 1/2 cups to start, on your work surface (a floured board).", "Place all of the processed potatoes on top of the flour.", "Knead the flour/potato mixture with your hands until the dough is smooth; free of lumps, but yet still a little sticky.", "This recipe does not lend itself to making the dough in the food processor or mixer.", "Keep adding flour as necessary to obtain the desired consistency.", "The amount of the flour needed depends on how much water is in the potatoes, the moisture in the air, etc.", "Sometimes it can take up to 4 cups to obtain the right consistency.", "Keep kneading until it is right.", "After kneading the dough, place it under a dry kitchen towel to keep it warm.", "Immediately start making the gnocchi.", "This dough must be used right away.", "Cut a small piece off of the dough.", "Roll the piece into a ""log"" that is approximately 12 to 16 inches long.", "The log should be about 1/2-inch in diameter.", "You do not want it too wide or the gnocchi get too ""fat.""

* Per serving · 4 servings · Values may vary.