Preparation time: 5 minutes
Cooking time: 10-15 minutes

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.