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1
To make the sauce, preheat the oven to 350F (180C).
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2
Place the pork skin fat side up on a plate, and season generously with salt and pepper.
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3
Lay the rosemary, anchovy, bay leaf, and chile across the skin.
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4
Sprinkle the garlic and fennel seeds over the top.
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5
Roll the skin up tightly and tie it around and around with butcher twine, like you would a cheap sleeping bag for a college trip to Camp Lake Crystal.
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6
Set aside.
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7
Open the cans of tomatoes and crush the tomatoes between your fingers over a large bowl.
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8
In a Dutch oven, heat the oil over medium heat and saute the onion.
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9
When it is translucent, after about 5 minutes, add the tomatoes.
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10
Nestle the sleeping bag in the tomatoes.
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11
Add a tablespoon of salt and the Parmesan rind.
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12
Cover the pot and bake for 2 to 2 1/2 hours, or until the skin pierces effortlessly with a fork.
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13
In the meantime, to make the gnocchi, whisk together the whole egg and egg yolk in a small bowl.
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14
On a vast and clean work surface dusted with flour, drop the ricotta and the flour and mix.
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15
Make a well in the ricotta mixture and add the eggs, Parmesan, lemon zest, nutmeg, a teaspoon of salt, and a pinch of pepper to the well.
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16
Mix in the sides of the well, first with the tips of your fingers, gathering together all the ingredients, and then with your hands.
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17
Cautiously and briefly knead to form a uniform dough.
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18
It should be firm but not hard.
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19
Press the dough into a rectangle 3/4 inch (2 cm) thick and cut into strips 1 inch (2.5 cm) wide.
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20
Between flat, floured hands, roll each strip into a serpent.
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21
Each serpent should be about 1/2 inch (12 mm) thick.
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22
Cut each serpent into pieces 3 inches (7.5 cm) long and carefully transfer to a floured tray.
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23
Refrigerate the gnocchi for 15 minutes so they will firm up and keep their shape.
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24
Meanwhile, in a large pot over high heat, salt 6 quarts (6 liters) of the water and bring to a boil.
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25
Prepare an ice bath with the remaining 2 quarts (2 liters) water and the ice.
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26
Working in batches of 12 gnocchi, gently slide the gnocchi into the boiling water with the help of a spatula.
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27
Once they float to the surface, they will need 2 to 3 minutes to cook through.
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28
Test one to see if it is ready.
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29
With a wire skimmer, transfer the gnocchi to the ice bath and leave for 1 minute.
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30
Then transfer them to a tray and oil them lightly.
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31
Returning to the sauce, remove the rolled skin and the cheese rind from the oven.
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32
Discard the rind.
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33
You can snip the twine, unroll the skin, toss away the seasonings, and then dice the skin and serve it with the gnocchi.
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34
Thats what we do, but we agree that it doesnt look appetizing.
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35
Strain the sauce and keep it warm.
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36
(If you dont want to use it right away, it will keep for up to 7 days in the refrigerator and even longer in the freezer.
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37
Youll notice it becomes slightly gelatinous when you refrigerate it because the skin was cooked in it.)
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38
To serve, add 2 tablespoons oil to a saute pan set over medium-low heat.
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39
Add the gnocchi and cook for a minute or two, then carefully flip and cook for another minute or so, until warmed through.
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40
Top the gnocchi with the sauce and serve with a few thin slices of parmesan.
