Gnocchi with pancetta and watercress
Serves 4
Ingredients
- 15ml/1 tbsp olive oil
- 75g/3oz cubed pancetta or streaky bacon
- 1 clove garlic chopped
- 4 ripe tomatoes, chopped
- 2.5ml/1/2 tsp dried chilli flakes
- 60ml/4 tbsp dry white wine
- pinch of sugar
- salt and freshly ground black pepper
- 1 (500g) bag fresh potato gnocchi
- 1 (85g) bag watercress
- watercress and parmesan cheese to serve
Method
Prep: 5 minutes
Cooking: 10-15 minutes
- Heat the oil in a frying pan, add the pancetta and sauté for 5 minutes or until golden and the fat has run out. Add the garlic and tomatoes, sauté for 2 minutes, then add the chilli, wine and sugar. Cover and simmer for 5 minutes.
- Place the watercress on a board and use a knife to chop it very roughly; place the watercress in a colander.
- Cook the gnocchi in boiling water according to packet instructions. Drain the gnocchi in the colander pouring it on top of the watercress. Leave to drain for 1 minute before tossing into the hot sauce. Serve topped with a little more watercress and parmesan shavings.
(Each serving contains; calories: 297, fat: 8.5g, saturated fat: 2.5g, carbohydrate: 45.6g, protein: 10.1g, fibre: 3.0g, salt: 2.27g)
Images: Prepared Salads Producer Group www.salad-recipes.co.uk
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