Gnocchi With Bacon and Escarole


  • 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


  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


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