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GNOCCHI WITH BACON & ESCAROLE Recipe

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This recipe for GNOCCHI WITH BACON & ESCAROLE is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/4-inch pieces
1 small head escarole, roughly chopped
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
1/2 onion, chopped
Kosher salt
Freshly ground pepper
Directions:
Directions:
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.

Try the David Simmons Family DEEP FRIED EGGPLANT CROUTON's instead of bacon for a differently delicious and much lower fat version of this delectable dish.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Jesus said to him, “Thomas, because you have seen Me, you have believed. Blessed are those who have not seen and yet have believed.” ~ John 20:29

 

 

 

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