Gnocchi with pancetta and watercress
Ingredients
- 1 tbsp olive oil
- 75g cubed pancetta or streaky bacon
- 1 clove garlic, chopped
- 4 ripe tomatoes, chopped
- ½ tsp dried chilli flakes
- 4 tbsp dry white wine
- pinch sugar
- salt and freshly ground black pepper
- 1 500g bag fresh potato gnocchi
- 1 85g bag watercress
- watercress and parmesan cheese to serve
Method
- Heat the oil in a frying pan, add the pancetta and sauté for 5 mins or until golden and the fat has run out. Add the garlic and tomatoes, sauté for 2 mins, then add the chilli, wine and sugar. Cover and simmer for 5 mins. Place the watercress on a board and use a knife to very roughly chop it and then place in a colander.
- Cook the gnocchi in boiling water. Drain the gnocchi in the colander, pouring it on top of the watercress. Leave to drain for 1 min before tossing into the hot sauce. Serve topped with a little more watercress and parmesan shavings.
- Fat: 8.5g Saturated Fat: 2.5g Carbohydrate: 45.6g Protein: 10.1g Fibre: 3g Salt: 2.27g
