Gnocchi With Tomatoes, Pancetta & Wilted Watercress

Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. Put a large pan of water on to boil.
  2. Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes.
  3. Add garlic and cook, stirring, for 30 seconds.
  4. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes.
  5. Stir in vinegar and salt.
  6. Remove from the heat.
  7. Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions.
  8. Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly.
  9. Add the gnocchi and watercress to the sauce in the pan; toss to combine.
  10. Serve immediately, with Parmesan.

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