This dish uses simple ingredients that just go great together! I never cooked gnocchi before, and my family never usually cares for chunks of tomato...but this dish was a huge hit that is certain to grace our table again soon! There is nothing else more to say except try it, you'll love it!
Gnocchi with Tomatoes, Pancetta & Wilted Watercress
From EatingWell: May/June 2007
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.
11 Reviews for Gnocchi with Tomatoes, Pancetta & Wilted Watercress
I made this as a last minute dinner last week. The only exceptions to the recipe were that i added Italian seasoning to the tomatoes due to not being able to find them pre-seasoned and i used whole wheat gnocchi. It came out wonderful, not oily at all. Even my husband who is unwillingly following into meatless meals loved it. It was very satisfying and even kept great for lunch the next day. This will become a go to recipe for our home.
We love this basic recipe. We often make substitutions based on what we have available (bacon for pancetta, arugula for watercress, and we use any kind of pasta). I would never substitute on the basic recipe for the sauce. It is easy to make, I don't cook much, so that's saying something.
I made this recipe last night. It was very flavorful, but a little too heavy on the vinegar taste. I also didn't like the texture of the gnocchi with this sauce. An excellent base sauce for other pastas though, minus the red wine vinegar.
Definitely don't skimp on the parmesan cheese here, it helped the flavor a lot.
I made this dinner tonight and it was very good. Because I was craving fennel, I added half a large bulb in as well. I think it fit very well. The recipe was extremely flavourful, and I'm glad I didn't add any extra salt, because even without additional spices, it was very tasty. The beans broke down a bit from stirring and it added to the creamy texture. Excellent and very simple to make. I don't think I would use spinach because the swiss chard holds up better (I used red chard and it was very tasty).