Greens and Beans Gnocchi

Pan drippings and crispy pieces of bacon bring a one-two punch of savory flavor to this skillet pasta.

Greens and Beans Gnocchi
Makes 4 servings
  • ½ pound bacon, chopped
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1½ cups low-sodium chicken broth
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (16-ounce) package potato gnocchi
  • 1 (15.5-ounce) can kidney beans, rinsed and drained
  • 3 cups chopped fresh kale
  • 2 tablespoons chopped oregano
  • Shaved pecorino cheese, to serve
  • Garnish: fresh oregano
  1. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  2. Add onion to skillet; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Increase heat to medium-high. Add broth, salt, and pepper; bring to a boil.
  3. Add gnocchi and beans; cook until tender, about 6 minutes. Stir in kale just until wilted, about 1 minute. Remove from heat; stir in bacon and oregano. Add pecorinojust before serving. Garnish with oregano, if desired.



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