pat's Recipe

Gnocchi with Tomatoes, Pancetta & Wilted Watercress

Category: SOUPS/STEWS

Ingredients
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
4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)
1/3 cup freshly grated Parmesan cheese

Preparation
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, 4-5 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, 3-5 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.

Serves 4.