Gnocchi, the pillowy Italian dumplings, take well to a host of sauces. Here, we serve them simply, tossed with pancetta, garlic, Parmesan and red pepper flakes for a little heat, a combination inspired by a recipe we learned from Antonio Cioffi, chef at La Vecchia Cantina in Ravello, a hilltop town along the Amalfi coast. This dish is delicious with homemade potato gnocchi but for a quick weeknight dinner, feel free to use store-bought gnocchi instead. Whatever type you use, follow the instructions for cooking your gnocchi first, as they are simply reheated in a skillet with a handful of ingredients for a few minutes before serving.