Tiny Potato Dumplings With Tomato, Onion, And Guanciale Sauce

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   Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute

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   and onion, stirring, until onion is golden, about 6 minutes. Add garlic and saute, stirring, until golden, about 1 minute. Add tomatoes with reserved juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.

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   Cover potatoes with

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   by 2 inches in a large pot, then simmer, uncovered, until very tender, about 25 minutes. Drain in a colander and, when cool enough to handle, peel.

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   Force warm potatoes through ricer into a large bowl. Add flour and salt and stir with a wooden spoon until mixture begins to come together. Gently form dough into a ball and cut in half.

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   Knead each dough half on a floured surface until smooth, about 1 minute (if dough sticks to surface, dust lightly with additional flour). Cut each half evenly into 10 pieces. Roll 1 piece into a 14-inch-long rope (1/2 inch thick), keeping remaining pieces covered with a kitchen towel. Cut rope crosswise into 1/4-inch pieces and toss pieces lightly with flour on work surface.

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   Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward rolling motion toward end of tines, letting

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   fall from fork into a well-floured shallow baking pan. Make more

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   in same manner.

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    Just before cooking, gently shake

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    in 4 batches in a large medium-mesh sieve to knock off excess flour. Cook

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    in 4 batches in a 5- to 6-quart pot of boiling salted water until they float, about 1 minute. Transfer with a slotted spoon to a large shallow bowl as cooked and spoon some sauce on top.

* Per serving · 4 servings · Values may vary.