Gnocchi With Bacon And Escarole

• 3 tablespoons EVOO
• 2 slices thick cut bacon cut into 1/4-inch pieces
• 1/2 onion chopped
• 1 head escarole roughly chopped
• freshly ground pepper
• 17 1/2 ounces potato gnocchi
• 1 1/2 cups cherry tomatoes halved
• 1/2 cup grated Parmesan cheese about 1 ounce
• 2 tablespoons fresh parsley chopped

1. 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.
2. 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.

evoo, bacon, onion, freshly ground pepper, potato gnocchi, tomatoes, parmesan cheese, parsley

Taken from www.yummly.com/recipe/Gnocchi-with-Bacon-and-Escarole-974972 (may not work)