Gnocchi with Rapini, Pancetta and Tomatoes

A wonderful pasta with a comfort food feel.  The addition of Pancetta really makes this dish!

1 bunch rapini
2 0z (60g) thinly sliced pancetta
2 tbsp olive oil
1/4 tsp hot chili flakes
2 cups cherry or grape tomatoes
1 bunch green onions, thinly sliced
2 garlic cloves, minced
generous pinches of salt
1 pkg store bought potato gnocchi
grated Romano or Parmesan Cheese

1. Bring a large pot of salted water to the boil.  Meanwhile, trim and discard tough ends from rapini.  Add rapini to boiling water and cook until just tender, about 5 minutes.  Don't drain water.  Remove rapini using tongs and place in a sieve.  Press the rapini with the back of a large spoon to remove as much water as possible.  Coarsely chop.
2. Thinly slice pancetta into matchstick, size pieces.  In a large frying pan, heat oil over medium heat.  Add pancetta and chili flakes.  Cook just until pancetta starts to crisp, about 3 minutes.  Increase heat to medium-high and add tomatoes, green onions, garlic and salt.  Cook stirring, just until tomatoes begin to burst, about 3 minutes.  Add rapini to pan and stir.  Keep warm while cooking gnocchi.  
3. If no longer boiling, bring rapini water to a boil.  Add gnocchi and cook according to package directions.  Remove about 1/4 cup water before draining and set aside.   Then drain gnocchi.  Add ingredients together.  If it sticks, stir in some reserved water.  Serve with grated cheese.