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 Hosted By
DnD |
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Gnocchi with Tomatoes, Pancetta & Wilted Watercress
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Serving Size -
4
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Prepared By -
DnD
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Recipe Rating
* * * * *
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Printer Friendly Recipe
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Pinch of Salt, White Pepper and Ground Nutmeg |
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2 large tomatoes, chopped |
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1/4 teaspoon crushed red pepper |
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2 teaspoons red-wine vinegar |
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4 ounces watercress, tough stems removed, coarsely chopped |
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1/3 cup freshly grated parmesan cheese |
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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 |
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