Gnocchi with Pancetta and Watercress

Calories: 297 Preparation: 5 mins Cooking: 10-15 mins Serves: 4
Gnocchi with Pancetta and Watercress


  • 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


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; place the watercress in a colander.

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.

Fat: 8.5g Saturated Fat: 2.5g Carbohydrate: 45.6g Protein: 10.1g Fibre: 3g Salt: 2.27g

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