Gnocchi With Tomatoes, Pancetta & Wilted Watercress

• 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

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.
3. Add garlic and cook, stirring, for 30 seconds.
4. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes.
5. Stir in vinegar and salt.
6. Remove from the heat.
7. Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions.
8. Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly.
9. Add the gnocchi and watercress to the sauce in the pan; toss to combine.
10. Serve immediately, with Parmesan.

pancetta, garlic, tomatoes, sugar, red pepper, red wine vinegar, salt, gnocchi, freshly grated parmesan cheese

Taken from www.food.com/recipe/gnocchi-with-tomatoes-pancetta-wilted-watercress-249254 (may not work)