Gnocchi with Bacon and Escarole

Serves: 4

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.

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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


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.


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