GNOCCHI WITH TOMATOES, PANCETTA & WILTED WATERCRESS
"We use just a touch of pancetta-cured Italian-style bacon-to balance the sweet tomatoes and peppery watercress. Make it a meal: A salad tossed with a red-wine vinaigrette completes dinner. 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." EatingWell, June 2007.
Provided by Manami
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put a large pan of water on to boil.
- 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 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.
Nutrition Facts : Calories 60.9, Fat 2.6, SaturatedFat 1.5, Cholesterol 7.3, Sodium 289.3, Carbohydrate 5.6, Fiber 1.3, Sugar 3.1, Protein 4.8
GNOCCHI WITH TOMATO SAUCE
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
- Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
- Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.
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