Gnocchi with Bacon and Escarole
With just 10 minutes' prep time, this pasta dinner is a cinch to put together. Quick-cooking bacon and escarole add color, texture and tons of flavor.
Prep Time:
Cook Time:
Total Time:
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 cup | cherry tomato, 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: foodnetwork.com
