Chef Marc Forgione and Tennis Champion Maria Sharapova show us how to make Gnudi All’amatriciana during an exclusive Citi Taste of tennis event.


1⁄2 pound of guanciale (or pancetta)
3 tbsp extra virgin olive oil
3tsp red pepper flakes, or more/less to taste
1 small yellow, chopped
2 large cloves garlic, minced
1 (28-ounce) can whole tomatoes, crushed with your hands
kosher salt
freshly-cracked black pepper
1⁄2 cup grated Parmigiano-Reggiano


1.Cut the guanciale into 1⁄2” thick pieces. Place in  a deep sauté
pan, add olive oil and cook over low heat for 10 minutes until
crisp. Remove the guanciale using a slotted spoon and set aside.
2. Turn the heat up to medium and add crushed red pepper
flakes and sauté for 1  minute, stirring occasionally. Add chopped
onions and sauté for 5 minutes or until softened and translucent,
stirring occasionally.
3. Add the garlic and sauté for 2 minutes, stirring occasionally.
Season with salt. Add in the crushed tomatoes and stir to combine.
4.Simmer the sauce for a bout 20-25 minutes.
5.Season with more salt (to taste) and freshly ground black
pepper. If you want it a little more spicy, add a pinch or two of
more red pepper flakes. Toss with gnudi and finish with parm.

13.5 ozricotta
2 large eggs, beaten
1⁄2 cup finely grated parmigiano-reggiano
1/3 oz kosher salt
1 pinch fresh nutmeg
81⁄2 oz flour, plus more for dusting
Semolina, for dusting


  1. Pulse ricotta in a food processor.
  2. Place the ricotta and the rest of the ingredients into a bowl and mix very gently until combined.
  1. Once dough forms, transfer to a semolina – dusted table. Dust

with more semolina and knead a few times. Cover loosely for

30 minutes.

  1. Use a rolling pin to roll out the dough to 1⁄2” thick rectangle.

Using a pizza cutter, cut into strips and then squares.

  1. Blanch for 2minutes in salted water and transfer directly into

the pan with sauce.