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Gnocchi with Tomatoes, Pancetta & Wilted Watercress

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Gnocchi with Tomatoes, Pancetta & Wilted Watercress Recipe

Nutritional Info (Per serving):
Calories: 377, Saturated Fat: 3g, Sodium: 686mg, Dietary Fiber: 3g, Total Fat: 7g, Carbs: 63g, Cholesterol: 16mg, Protein: 14g
Carb Choices: 4

Recipe Source:
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

2 ounce(s) pancetta, chopped 3 clove(s) garlic, minced 2 large tomato(es), chopped 1/2 teaspoon sugar, granulated 1/4 teaspoon pepper, red, crushed 2 teaspoon vinegar, red wine 1/4 teaspoon salt 1 pounds gnocchi 4 ounce(s) watercress, tough stems removed, coarsely chopped, (6 cups packed) 1/3 cup(s) cheese, Parmesan, freshly grated

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.

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