Gnocchi with Tomatoes, Pancetta & Wilted Watercress

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 326.2
  • Total Fat: 8.1 g
  • Cholesterol: 19.0 mg
  • Sodium: 844.4 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 12.0 g

View full nutritional breakdown of Gnocchi with Tomatoes, Pancetta & Wilted Watercress calories by ingredient
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From EatingWell From EatingWell
Number of Servings: 4


    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 Shopping Tip)
    4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)
    1/3 cup freshly grated Parmesan cheese


1. Put a large pan of water on to boil.

2. 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.

3. 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.

Makes 4 1-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user DELIRIUM874.

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