Wednesday, June 18, 2014

Gnocchi with Bacon, Escarole, and Tomatoes

The next few dishes are going to be inspired by the "clean out the pantry" philosophy.  Lol. We are moving and the less pantry items we have to move the better off we'll be.  So it's all about creativity....oh and The Food Network Magazine.

Source: Ever so slightly adapted from The Food Network Magazine


  • 2 tablespoons extra-virgin olive oil
  • 4 slices center 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 cup cherry tomatoes, halved
  • 1/2 cup sun dried tomatoes
  • 1/2 cup grated parmesan cheese
  • 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.

Yield: 4 Servings
Nutrition info per serving: 481 calories, 23 g fat, 35 g carbs, 6 g fiber, 13 g protein