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Gnocchi with Tomatoes, Pancetta & Wilted Watercress

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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
    • ½ teaspoon sugar
    • ¼ teaspoon crushed red pepper
    • 2 teaspoons red-wine vinegar
    • ¼ teaspoon salt
    • 1 pound gnocchi, (see Shopping Tip)
    • 4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)
    • ⅓ cup freshly grated Parmesan cheese


  • 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.
  • Shopping Tip: We like the texture of “she lf-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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