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.
- 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 Ingredient Note)
- 4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)
- 1/3 cup freshly grated Parmesan cheese
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.
Ingredient Note: 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
377 calories; 7g total fat; 3g total saturated fat; 16mg cholesterol; 686mg sodium; 63g carbohydrates; 3g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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