Gnocchi with Tomatoes, Pancetta & Wilted Watercress Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			GNOCCHI: 3 lb Yukon Gold Potatoes 2 Eggs 2 Cups Flour + extra 1/2 lb Ground Parmesan Pinch of Salt, White Pepper and Ground Nutmeg SAUCE: 6 slices bacon 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 4 ounces watercress, tough stems removed, coarsely chopped 1/3 cup freshly grated parmesan cheese
			GNOCCHI: - Boil the potatoes and allow to cool until comfortable to touch, but still warm. Peel, and pass through a ricer or grater. Add the eggs, salt, white pepper, parmesan, and nutmeg to incorporate. Add flour and work until a dough has formed (all the flour may not be necessary). SAUCE: 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. Cook gnocchi in the boiling water until they float, 3 to 5 minutes. 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