Gnocchi made Easy

You have a wonderful kitchen at Fairlane Woods Apartments—yet you’re also very busy. That’s why having dinner recipes on hand makes life a little bit easier. This Gnocchi with Bacon and Escarole dish is quick and can be done even with little cooking experience. Pre-plan by buying the ingredients ahead of time and, once hunger strikes, you’ll be all set in half an hour. Please note. this recipe makes 4 servings, so it can either be shared with your Dearborn neighbors or split into multiple individual meals for yourself.


  • 3 tablespoons extra-virgin olive oil
  • 2 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


Heat the olive oil in a large pot 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.

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