Gnocchi With Tomatoes, Pancetta & Wilted Watercress

"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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

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.