Pancetta Gnocchi


  • 2 ounces pancetta, chopped
  • 3 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 500 gram Racconto potato gnocchi (1 package)
  • 4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)  *Did you know that watercress, is ranked number one on the US Centers for Disease Control’s Powerhouse Fruits and Vegetables list
  • 1/3 cup Racconto grated Parmesan cheese


  1. Put a large pan of water on to boil.
  2. 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,  and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in salt. Remove from the heat.
  3. Cook gnocchi in the boiling water until they float, 2 to 3 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.

Makes: 4 servings
Prep: 30 mins
Start to Finish: 30 mins