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.
Recipe courtesy of EatingWell.com
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Total:
30 min
Prep:
30 min
Yield:
4 servings, about 1 cup each
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

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.

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