Potato gnocchi with ragu

To start the ragu, heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the diced Guanciale and cook until crispy and the fat has rendered, about 5-7 minutes. Remove the crispy Guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the diced Yellow onion, Carrot, and Celery stalk to the pot. Sauté gently until softened and translucent, about 8-10 minutes. This is your soffritto.