Gnocchi with fried bacon and escarole salad

Ingredients:

• 500 g of potatoes gnocchi
• 3 tbsp. l. olive oil
• 2 slices bacon, cut into small pieces
• 1/2 onion, chopped
• 1 small head escarole lettuce, coarsely chopped
• 1.5 cups cherry tomatoes, halved
• 30 gr. grated parmesan cheese
• 2 tablespoons chopped parsley

Preparation:

1. Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the bacon and cook, stirring occasionally, until browned, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the escarole, 1/2 teaspoon of salt, and ground pepper. Cook for 3 minutes.
2. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions. Reserve 1/2 cup of cooking liquid, then remove the gnocchi and add the bacon and escarole. Add the cooking liquid and stir. Add the tomatoes, Parmesan, and parsley; season with salt and pepper.
   
   Recipe gnocchi.