Gnocchi with Tomatoes, Spinach and Pancetta
Gnocchi with Tomatoes, Spinach and Pancetta from Hunt's® makes a great weeknight meal that the whole family will enjoy. Rosemi from Miami, Fla. Won 5th place in Hunt's® 'Best Meal. Best Moments. Recipe Contest' 2009 for her Gnocchi recipe.
Hands On: 25 minutes
Total Time: 25 minutes
|1||package (16 oz each) potato gnocchi|
|4||ounces baby spinach leaves|
|2||ounces pancetta, chopped|
|1||can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained|
|2||teaspoons red wine vinegar|
|1/4||teaspoon kosher salt|
|1/3||cup freshly grated Parmesan cheese|
- Cook gnocchi according to package directions. Place spinach in colander. Drain cooked gnocchi over spinach so it wilts slightly; set both aside.
- Meanwhile, heat large skillet over medium heat until hot, Add pancetta; cook 5 minutes or until brown and slightly crisp. Add undrained tomatoes; cook 3 minutes, stirring several times. Stir in vinegar and salt; remove from heat.
- Add reserved gnocchi and spinach to tomato mixture; toss to coat. Sprinkle with cheese. Serve.
|Serving Size:||1 cup|
|Total fat||7 g|
|Saturated fat||4 g|
|Dietary fiber||5 g|
|Vitamin C||13 %|
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