GNOCCHI WITH TOMATOES, PANCETTA & WILTED WATERCRESS

Gnocchi with Tomatoes, Pancetta & Wilted Watercress image

Provided by @MakeItYours

Number Of Ingredients 10

Previous Next

2 ounces pancetta, chopped
3 cloves garlic, minced
2 large tomatoes, chopped
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
2 teaspoons red-wine vinegar
1/4 teaspoon salt
1 pound gnocchi, (see Shopping Tip)
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.
TIPS & NOTES
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.
NUTRITION
Per serving: 377 calories; 7 g fat ( 3 g sat , 1 g mono ); 16 mg cholesterol; 63 g carbohydrates; 14 g protein; 3 g fiber; 686 mg sodium; 329 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (45% dv), Calcium & Iron (15% dv).
Carbohydrate Servings: 4
Exchanges: 4 starch, 1 vegetable, 1 fat