Gnocchi with Tomatoes, Spinach and Pancetta
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
1 pkg (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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 143 mg | 14% |
Carbohydrate | 51 g | 17% |
Cholesterol | 15 mg | 5% |
Total Fat | 7 g | 11% |
Iron | 2 mg | 11% |
Calories | 307 kcal | 15% |
Sodium | 1087 mg | 45% |
Protein | 10 g | 20% |
Saturated Fat | 3 g | 17% |
Sugars | 3 g | 0 |
Vitamin C | 12 mg | 20% |
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.
Gnocchi with Tomatoes, Spinach and Pancetta