Name: Gnocchi with Bacon and Escarole
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 slices thick-cut bacon, cut into 1/4-inch pieces; 1/2 onion, chopped; 1 small head escarole, roughly chopped; Kosher salt and freshly ground pepper; 1 17.5-ounce package potato gnocchi; 1 1/2 cups cherry tomatoes, halved; 1/2 cup grated parmesan cheese (about 1 ounce); 2 tablespoons chopped fresh parsley

Directions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the escarole, 1/2 teaspoon salt and a few grinds of pepper. Cook until the escarole is completely wilted, about 3 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain the gnocchi and add to the pot with the escarole mixture. Add the reserved cooking water and stir to coat, about 1 minute. Stir in the tomatoes, parmesan and parsley; season with salt and pepper.

Photograph by Justin Walker

Courtesy of Food Network Magazine

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Gnocchi with Bacon and Escarole

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