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GNOCCHI - Gnocchi with Tomatoes, Pancetta & Wilted Watercress
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Source: © EatingWell Magazine
| Gnocchi with Tomatoes, Pancetta & Wilted Watercress Active Time: 30 Minutes Total Time: 30 Minutes 4 servings, about 1 cup each Remove Image 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 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. 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. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. Nutrition Information | |
| 4 servings, about 1 cup | each, Facts Per Serving: |
Calories: 377 Fat. Total: 7g Carbohydrates, Total: 63g
Cholesterol: 16mg Sodium: 686mg Protein: 14g
Fiber: 3g % Cal. from Fat: 17% Fat, Saturated: 3g
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