Gnocchi with Bacon and Escarole

January 24, 2019



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






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