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 mins. Add garlic and cook, stirring for 30 sec. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 mins. Stir in vinegar and salt. Remove from heat.
3. Cook gnocchi in boiling water until they float, 3 to 5 mins. Place spinach leaves in colander and drain the gnocchi over the spinach, wilting it slightly. Add the gnocchi and spinach to the sauce in the pan, toss to combine. Serve immediately, topped with parmesan.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (56%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 23.6mg||7 %|
|Sodium 477.2mg||16 %|
|Potassium 327mg||9 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 4.2g|
|Protein 9.7g||14 %|
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Calories per serving: 135
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