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Gnocchi with Tomatoes, Pancetta & Wilted Watercress

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, about 1 cup each
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 Tip)
4 ounces  watercress, tough stems removed, coarsely chopped (6 cups packed)
1/3 cup  freshly grated parmesan cheese

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.
Gnocchi with Tomatoes, Pancetta & Wilted Watercress Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 377
Fat. Total: 7g
Protein: 14g
Carbohydrates, Total: 63g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 16mg
Sodium: 686mg
% Cal. from Fat: 17%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Gloria Reviewed: 01/20/2012
I used 4 oz of packaged diced pancetta because I didn't want to waste it and 1/2 tsp of crushed rep pepper to make it a little spicier. This recipe is extremely simple and quick. My husband and I couldn't believe how delicious it was.
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