Gnocchi With Tomatoes, Pancetta & Wilted Watercress

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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