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Roman recipes

Potato dumplings with light Amatriciana sauce


4 medium-sized potatoes
150 g non-smoked pancetta (thick bacon)
½ kg cherry tomatoes
4 tbs. extra virgin olive oil
salt and pepper

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.