Gnocchi with Bacon and Escarole
Today was Easter Sunday. We got up early and went to Easter mass. Afterwards, Theodore went to work and Paula and I spent the day working around the house. I had a lot of school work to do in order to catch up on things after last week. But the three of us took some time to enjoy a nice meal to celebrate the holiday at the end of the day. We picked out an easy recipe from April 2014 Food Network issue called Gnocchi with Bacon and Escarole.
Heat the 3 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 2 slices of bacon (Note: We used a piece of prosciutto that we sliced into thick pieces…) and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add 1/2 of an onion and continue cooking until softened, about 2 minutes. Stir in the 1 bunch of 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 1 18-ounce package of 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 1 1/2 cups of cherry tomatoes that have been halved along with 1/2 cup of grated parmesan and 2 tablespoons of chopped parsley. Season with salt and pepper before serving.