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GNOCCHI WITH TOMATOES, SPINACH AND PANCETTA

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 4
INGREDIENTS
  • 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
DIRECTIONS

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.