Gnocchi with Tomatoes, Pancetta & Watercress

Gnocchi with Tomatoes, Pancetta & Wilted Watercress | Eating Well

Ingredients

• 8 ounces pancetta, chopped
• 1 large onion
• 12 cloves garlic, minced
• 8 large tomatoes, chopped
• 2 teaspoon sugar
• 1 teaspoon crushed red pepper
• 8 teaspoons red-wine vinegar
• 1 teaspoon salt
• 4 pound gnocchi, (see Shopping Tip)
• 12 ounces watercress, tough stems removed, coarsely chopped (24 cups packed)
• 1 cup freshly grated Parmesan cheese

Serves: 8

Instructions

1. Put a large pan of water on to boil.
2. Cut and carmelize onion
3. Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes. 
4. Add garlic and cook, stirring, for 30 seconds. 
5. Add tomatoes, 2 tsp sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. 
6. Stir in 8 tsp vinegar and salt. Remove from the heat.
7. Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions. 
8. Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly. 
9. Add the gnocchi and watercress to the sauce in the pan; toss to combine. Serve immediately, with Parmesan.

Notes: I didn't use any parmesan.  J loved this recipe 5/5 :)  I give it a 4/5