Gnocchi with Tocco di Carne

When my son Beau was 2, he constantly asked me to make what he called "circle pasta," his term for gnocchi. His passion for Italian cuisine, particularly those with a red hue, began during his "red" phase. This period was triggered by a visit from my friend Marco Cameli, who I consider to be one of the finest pasta chefs I know. Marco came to the US from Italy to try out for the sous chef position at my restaurant and spent a week living with my family. As we prepared dinner each night, I begged Marco to make pasta. Each night we delightedly ate dishes like bucatini all’Amatriciana, spaghetti with simple tomato sauces, and what might be the best Carbonara I've ever tasted.