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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.

Source: EatingWell Magazine, May/June 2007


Recipe Summary

30 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

1 cup
377 calories; protein 13.6g; carbohydrates 63.9g; dietary fiber 3.3g; sugars 5g; fat 7.1g; saturated fat 3.1g; cholesterol 15.7mg; vitamin a iu 1774.6IU; vitamin c 31.5mg; folate 16.8mcg; calcium 145mg; iron 3mg; magnesium 19.1mg; potassium 333.5mg; sodium 704.8mg; thiamin 0.1mg.

4 starch, 1 vegetable, 1 fat