Gnocchi With Bacon and Escarole

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

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

Source: http://www.foodnetwork.com/