Gnocchi with Tomatoes, Pancetta & Wilted Watercress

Name: Gnocchi with Tomatoes, Pancetta & Wilted Watercress
Yield: 4
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 Tip); 4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed); 1/3 cup freshly grated parmesan cheese; 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.

Gnocchi with Tomatoes, Pancetta & Wilted Watercress was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Gnocchi-with-Tomatoes-Pancetta-Wilted-Watercress-recipe-9961.aspx" target="_blank">www.cooking.com.</a>

"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...."

INGREDIENTS

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2 ounces pancetta, chopped

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3 cloves garlic, minced

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2 large tomatoes, chopped

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1/2 teaspoon sugar

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1/4 teaspoon crushed red pepper

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2 teaspoons red-wine vinegar

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1/4 teaspoon salt

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1 pound gnocchi (see Tip)

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4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)

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1/3 cup freshly grated parmesan cheese

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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.

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