| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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 cups cherry tomatoes, halved
- 1/2 cup grated parmesan cheese (about 1 ounce)
- 2 tablespoons chopped fresh parsley
Instructions
- 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.
Nutrition Facts
| Calories | 481 calorie |
| Total Fat | 33 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 63 milligrams |
| Sodium | 859 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 6 grams |
| Protein | 13 grams |
| Calories | 481 calorie |
| Total Fat | 33 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 63 milligrams |
| Sodium | 859 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 6 grams |
| Protein | 13 grams |
Reviews
I made this as written, with the exception of omitting the olive oil simply because I didn’t bring any to our rental cabin. It was fantastic and I’ll definitely be adding this recipe to my rotation. I may even double the escarole and omit the gnocchi, just to reduce carbs in general.
So good! Doubled the bacon though!
I omitted the bacon, subbed spinach for escorole and use cauliflower gnocchi. Very good and easy. Next time I will use the bacon because it needed the salty crunch since all other ingredients are of a soft texture.
Easy, quick, excellent
Pretty quick and yummy
Easy and flavorful.
As some other reviewers had suggested, I added a clove of garlic, a small can of sliced black olives and a can of drained and rinsed cannelloni (white kidney) beans. I doubled the bacon as my husband thinks a meal without meat is a Texas sin! I substituted the escarole with fresh baby spinach. I decreased the cherry tomatoes to 1 cup since I added all the other ingredients and the kids don’t eat them anyway. I don’t know what I would have given this had I not added the other ingredients, but as I made it I give it 5 stars. Not one single gnocchi leftover and my young kids scarfed it up!
The first time I tried this recipe, it was a bit bland. With a few minor additions (3-4 cloves fresh chopped garlic, 4-5 slicesPEPPERED bacon, and one can drained cannellini beans) it’s now loved by my pickiest Italian relatives!
Nice base. I made some variations to the recipe. I left out the cherry tomatoes and added garlic, roasted red peppers, artichokes, black olives, cannellini beans and a little chicken broth. It was very tasty.
Tasty recipe except gnocchi is too heavy for my taste. Think I would use bowtie next time.