Gnocchi with Bacon & Spinach

This was a relatively simple meal to make on a week night and tast too! There wasn't much prep time either which is nice on a busy day. I used yellow grape tomatoes versus the red, they are so much sweeter. I also harvested the parsley from my garden-yum!

Gnocchi with Bacon & Spinach

Serves 4

ingredients

• 3 Tbsp EVOO

• 4 slices bacon, chopped into bite size pieces

• 1/2 onion, chopped

• 1 bunch/bag of spinach, roughly chopped

• 17.5 oz whole wheat gnocchi with sweet potato

• 1 1/2 pints yellow grape tomatoes

• 1/2 cup grated Parmesan cheese

• 2 Tbsp fresh chopped parsley

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Heat the EVOO in a large dutch oven over medium high heat. Add the bacon and cook, stirring occasionally until crisp, 7 minutes give or take a lil bit. Add the onion and cook until softened, another 2 minutes or so. Stir in the spinach, 1/2 tsp salt and a pinch of pepper. Cook until spinach is wilted, 3 minutes or so.

2. Meanwhile, cook the gnocchi in salted water as the package directs. Reserve 1/2 cup of the cooking water before you drain the gnocchi. Add the gnocchi to the dutch oven with the spinach, the reserved water, stir to coat then add the tomatoes, Parm, Parsley, S&P to taste.

Enjoy!

This recipe was adapted from Food Network Magazine.