Gnocchi With Tomatoes, Pancetta & Wilted Watercress - cooking recipe

Ingredients

2 ounces pancetta, chopped (sliced thin)
3 garlic cloves, minced
2 large tomatoes, chopped
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 teaspoons red wine vinegar
1/4 teaspoon salt
1 lb gnocchi
4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)
1/3 cup freshly grated parmesan cheese

Preparation

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