Gnocchi with Tomatoes, Pancetta & Wilted Watercress

By KristaSteinbuhler

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.

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

Preparation

Step 1

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 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.
3.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