Sometimes you can just read a recipe and know it’s going to be awesome. I saw this recipe for gnocchi with bacon and escarole from the Food Network Magazine and knew I had to try it for several reasons.
B. I’m usually starving when I get home after a long day of working with words, and this looked like something I could make quickly.
C. I knew the flavors of the tomatoes and gnocchi and cheese and olive oil and onion would work perfectly together like Fred Astaire and Ginger Rogers or Kim and Kanye, for those of you way younger than I.
And it didn’t disappoint. I made it for the Youngest Spawn of He Who Must Be Fed, and we both hoovered it down like two people anticipating that long walk down the green mile.
- 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 If you’re really with it, you can use the homemade gnocchi you made earlier, which is frozen and just waiting for you to use
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
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.
Full-recipe disclosure: I doubled up on the bacon. (Bet you didn’t see that one coming.) Also, I sprinkled a couple shakes of hot pepper flakes to jazz it up a bit. Perfect.