I guess it’s a bacon-and-greens kind of month. This one is a super easy weeknight dinner from the April 2014 issue of Food Network Magazine. It’s amazingly substantial without using many ingredients, which I always appreciate.

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 or Dutch oven over medium-high heat. Cook the bacon, stirring it occasionally, until browned and crisp (7 minutes). Add the onion and continue cooking until softened, about 2 minutes. Add the escarole, 1/2 teaspoon salt and some fresh black pepper. Cook until the escarole is completely wilted, about 3 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi according to the directions. 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 (1 minute). Stir in the tomatoes, parmesan and parsley; season with salt and pepper. Eat and enjoy.