Gnocchi with Tomatoes, Pancetta & Wilted Watercress
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.
Nutirion Profile: Heart Healthy High Calcium Low Cholesterol Low Sat Fat
- 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
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.
- Serving: Per serving
- Calories: 377
- Carbohydrates: 63g
- Fat: 7g
- Protein: 14g
- Dietary Fiber: 3g
- Saturated Fat: 3g
- Monounsaturated Fat: 1g
- Cholesterol: 16mg
- Potassium: 329mg
- Sodium: 686mg
- Exchanges: 4 starch, 1 vegetable, 1 fat
- Carbohydrate Servings: 4
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