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.
|3 tablespoons||extra-virgin olive oil|
|2 slices||thick-cut bacon, cut into 1/4-inch pieces|
|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.