Gnocchi with Tomatoes, Pancetta & Wilted Watercress

As I mentioned in a previous post, my sister and I have started making "double" the recipe and swapping dinners. It allows for us to try new things and not have to cook as often! I've really enjoyed this new routine. And if you know my sister, she is Food Network's biggest fan, and is a fabulous chef!

This recipe is a new one I tried and I plan to make again. I'm one for quick and easy recipes and this one fit the bill. Both Zak, and Ginger enjoyed it also!

2 ounces pancetta, chopped (you could also substitute bacon here)

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, 

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

1/3 cup freshly grated Parmesan cheese

Preparation

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.