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
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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 377 11%
- Calories from fat 63 15%
- Total Fat 7gm 5%
- Saturated Fat 3gm 29%
- Monounsaturated Fat 1gm 21%
- Sodium 686mg
- Total Carbohydrates 63gm
- Fiber 3gm
- Protein 14gm
- Cholesterol 16mg 12%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.