Gnocchi with Tomatoes, Pancetta & Wilted Watercress

Made it,
Loved it.

Serving size 4

Prep Time 30MIN

Total Time 30MIN

Ingredients

2 oz pancetta, chopped
3 clove garlic, minced
2 large tomato, chopped
½ tsp sugar
¼ tsp crushed red pepper
2 tsp red wine vinegar
¼ tsp salt
1 lb gnocchi (see Shopping Tip)
4 oz watercress, tough stems removed, coarsely chopped (6 cups packed)
⅓ 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. 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.

3. 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.

Shopping Tip: 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.