Justin Walker

Sometimes trying to find the right thing for dinner is no easy task… at all. You mousy over to the pantry and you search, nothing really there. You head to the fridge, nothing really there either (even though there actually is). The problem is, you can’t decide what to eat, so why not try this Gnocchi with Bacon and Escarole from The Food Network, and give your stomach a break from those Noodle Cups (even though they are really yummy).

It’s easy to cook, great for the cold weather and it has bacon… enough said. 10 min prep time, 5 min cook time, serves 4, within 25 min you’ll have this delicious meal all to yourself (unless you have a family or friends and you have to share).

~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

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.

Recipe courtesy of Food Network Magazine

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