Gnocchi with Tomatoes, Pancetta & Wilted Watercress Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 ounces - Pancetta, Chopped
  • 3 cloves - Garlic, Minced
  • 2 - Large tomatoes, Chopped
  • 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, Tough stems removed, coarsely chopped (6 cups packed)
  • 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.

    Brief Description

    Roundup 2013 State Contest

    Main Ingredient:

    Pancetta & Watercress

    Category:  Breads

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min

    Posted By:


    Posted On:

    January 29, 2015

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