Gnocchi with Tomatoes, Pancetta & Wilted Watercress

Preparation

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.

Tips & Notes

• Shopping 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.

Nutrition

Per serving: 377 calories; 7 g fat (3 g sat, 1 g mono); 16 mg cholesterol; 63 g carbohydrates; 14 g protein; 3 g fiber; 686 mg sodium; 329 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (45% dv), Calcium & Iron (15% dv).

4 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1 fat

Recipe Categories

More From EatingWell