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Gnocchi with Tomatoes, Pancetta & Wilted Watercress
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Brief Description
Roundup 2013 State Contest
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Main Ingredient
Pancetta & Watercress
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Category: Breads
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: tponcik
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Posted On: Dec 21, 2016
Number of Servings:
Ingredients:
- 2 ounces - Pancetta
- 3 cloves - Garlic
- 2 - Large tomatoes
- 1/2 teaspoons - Sugar
- 1/4 teaspoons - Crushed red pepper
- 2 teaspoons - Red-wine vinegar
- 1/4 teaspoons - Salt
- 1 pounds - Gnocchi
- 4 ounces - Watercress
- 1/3 cups - Freshly grated Parmesan cheese
Directions:
Put a large pan of water on to boll.
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.
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