Directions
Preheat oven to 400°F.
In a large oven-safe skillet, fry guanciale (cured pork cheek) or pancetta until crisp and brown.
Add shallot, garlic and spices.
Cook until shallots are soft and translucent.
Add tomatoes and juices, and crush. Bring to a boil.
Reduce heat and simmer until thickened, about 15 minutes.
Add the gnocchi. Simmer another 2 minutes.
Season to taste with salt and pepper.
Top with mozzarella.
Bake until cheese is melted and sauce is bubbly, about 10 minutes.
Serve with additional crushed chilies.