Gnocchi with Tomatoes, Pancetta and Wilted Watercress
This dish is extremely flavorful and very easy to make. It uses simple ingredients that just go great together. It is also very satisfying and even kept great for lunch the next day. You can alter the ingredients to fit however spicy you would like. A salad tossed with a red-wine vinaigrette can round out the meal.
Prep time: 30 minutes
Cook time: 30 minutes
(Make 4 serves)
Healthy Recipes Amount Per Serving (about 1 cup): 377 Calories, 14 g. Protein, 63 g. Carbohydrates, 3 g. Dietary Fiber, 7 g. Fat ( 3 g sat , 1 g mono ), 16 mg. Cholesterol, 686 mg. Sodium, 329 mg. potassium.
Carbohydrate Servings: 4
Exchanges: 4 starch, 1 vegetable, 1 fat
- 2 oz. of pancetta , chopped
- 3 cloves garlic , minced
- 2 large tomatoes , chopped
- 1/2 tsp. of sugar
- 1/4 tsp. of crushed red pepper
- 2 tsp. of red-wine vinegar
- 1/4 tsp. of salt
- 1 lb. of gnocchi
- 4 oz. of watercress , tough stems removed, coarsely chopped (6 cups packed)
- 1/3 cup of freshly grated Parmesan cheese
- Put large-size pan of water on to boil.
- In large-size non-stick skillet over medium heat, cook pancetta, stirring occasionally, until pancetta begins to brown (about 4-5 min.).
- Add garlic and cook, stirring, about 30 sec.
- Add tomatoes, sugar and crushed red pepper and cook, stirring, until tomatoes are almost completely broken down (about 5 min.).
- Stir in vinegar and salt. Remove from the heat.
- In boiling water, cook gnocchi about 3-5 min. or until they float or according to package directions.
- Place watercress in colander and drain the gnocchi over the watercress, wilting it slightly.
- Add gnocchi and watercress to the sauce in the pan, toss to combine. Serve immediately, with Parmesan Cheese.
- Shopping Tip: We like the texture of “shelf-stable” prepared gnocchi found in the Italian section of most supermarkets, but frozen and fresh refrigerated gnocchi also work well here.
Source : EatingWell
Recipe Under : 300 to 400 Calories