Gnocchi with Bacon and Escarole

• 3 tablespoons extra-virgin olive oil2 slices thick-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 1/2 cups cherry tomatoes, halved
• 1/2 cup grated parmesan cheese (about 1 ounce)
• 2 tablespoons chopped fresh parsley

1. 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.
2. 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.