Gnocchi with Tomatoes, Pancetta and Wilted Watercress

Gnocchi with Tomatoes, Pancetta and Wilted Watercress

INGREDENTS:

2 ounces of pancetta, finely chopped
3 large garlic cloves, finely chopped
2 large tomatoes, chopped
½ teaspoon sugar
¼ teaspoons crushed red pepper flakes
2 teaspoons of red wine vinegar
¼ teaspoons salt
1 package of V's Gnocchi
4 ounces of watercress, remove stems and finely chopped
1/3 cup freshly grated Romano cheese

PREPARATION

Put a large pan of water on to boil. Cook pancetta in a large skillet over medium heat, stir occasionally until it
begins to brown. Add fresh garlic and cook for 30 seconds.
Add tomatoes, sugar and red pepper. Stir and cook until tomatoes begin to breakdown (about 5 minutes). Stir in vinegar and salt. Remove from heat. Cook Gnocchi in boiling water until they float. Place watercress in a colander and drain the gnocchi over the watercress wilting it slightly. Add Gnocchi and watercress to pan. Toss to combine. Serve immediately with grated cheese on top.