Prep 15 mins
Cook 15 mins
"We use just a touch of pancetta—cured Italian-style bacon—to balance the sweet tomatoes and peppery watercress. Make it a meal: A salad tossed with a red-wine vinaigrette completes dinner. We like the texture of 'shelf-stable' prepared gnocchi found in the Italian section of most supermarkets, but frozen and fresh refrigerated gnocchi also work well here." EatingWell, June 2007.
- 2 ounces pancetta, chopped (sliced thin)
- 3 garlic cloves, minced
- 2 large tomatoes, chopped
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon crushed red pepper flakes
- 2 teaspoons red wine vinegar
- 1⁄4 teaspoon salt
- 1 lb gnocchi
- 4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)
- 1⁄3 cup freshly grated parmesan cheese
- Put a large pan of water on to boil.
- Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes.
- Add garlic and cook, stirring, for 30 seconds.
- Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes.
- Stir in vinegar and salt.
- Remove from the heat.
- Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions.
- Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly.
- Add the gnocchi and watercress to the sauce in the pan; toss to combine.
- Serve immediately, with Parmesan.