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Gnocchi with Tomatoes, Pancetta & Wilted Watercress

May/June 2007

Your rating: None Average: 4.1 (142 votes)

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.



READER'S COMMENT:
"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...
Gnocchi with Tomatoes, Pancetta & Wilted Watercress Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

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

  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).

Carbohydrate Servings: 4

Exchanges: 4 starch, 1 vegetable, 1 fat


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low cholesterol
High calcium
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Type of Dish
Main dish, Other
Pasta
Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
May/June 2007
20 minute dinner recipes
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