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
Source: http://www.foodnetwork.com/