Gnocchi with pancetta & watercress

Gnocchi are Italian potato dumplings, cooked just like pasta and are really filling. This dish is great for keeping the family going and is cheap to make too!

Preparation time: 5 minutes
Cooking time: 10-15 minutes

What you need:

• 15ml/1 tbsp olive oil
• 75g/3oz cubed pancetta or streaky bacon
• 1 clove garlic chopped
• 4 ripe tomatoes, chopped
• 2.5ml/½tsp 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

What to do:

1. 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.
2. Place the watercress on a board and use a knife to very roughly chop it; place the watercress in a colander.
3. 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.

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