Gnocchi With Tomatoes, Pancetta & Wilted Watercress |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
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