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1
Bring a large pot of salted water to a boil.
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2
Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl.
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3
Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
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4
Bring the dough together in a ball and cut off one-quarter of it.
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5
Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter.
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6
Cut the dowel into 5/8-inch pieces.
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7
Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.
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8
Repeat with the rest of the dough, quarter by quarter.
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9
Cook the gnocchi in the boiling water for 2 minutes.
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10
Serve tossed with a bit of the Pancetta Tomato Sauce.
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11
Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
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12
Heat a large saute pan over medium-high heat.
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13
Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes.
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14
Remove the pancetta from the pan and reserve, leaving the fat behind.
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15
Add the diced onions to the hot pan and season with salt and pepper.
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16
Cook until the onions have softened, about 5 minutes.
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17
Add the garlic and cook 1 minute more.
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18
Add the crushed tomatoes, cover and bring to a simmer.
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19
Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes.
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20
Season with additional salt and pepper, stir in the basil and serve.
