Best Gnocchi With Tomatoes Pancetta Wilted Watercress Recipes

Gnocchi With Tomatoes, Pancetta & Wilted Watercress image

Provided by Manami

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 60.9, Fat 2.6, SaturatedFat 1.5, Cholesterol 7.3, Sodium 289.3, Carbohydrate 5.6, Fiber 1.3, Sugar 3.1, Protein 4.8

Gnocchi with Tomato Sauce image

Provided by Martha Stewart

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
1 can (14 1/2 ounces) tomato sauce
2 sprigs basil
1/4 teaspoon crushed red pepper, flakes
Coarse salt and freshly ground pepper
Basic Potato Gnocchi
Thinly shaved parmesan cheese, for serving

Steps:

Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.