The portal of the Rome Chamber of Commerce for agritourism and the local area
Warm up the oil in a non-stick pan and brown the cubed pancetta. Add the sliced tomatoes and salt. Prepare the gnocchetti with potatoes and flour. Cook them for a few minutes in salty water, then pour some of the sauce in a bowl and let it thicken for a few seconds. Serve with grated Parmesan or pecorino cheese.