Gnocchi with Greens, Bacon, Grilled Corn, and Tomatoes

Serves: 4


1 bunch collard greens or kale

3-4 strips smoked bacon, diced

2 cloves garlic, minced

Salt and ground pepper to taste

1 tsp Knorr chicken bouillon powder (optional)

1 pound (about 450 g) potato gnocchi

1/2 cup grilled corn kernels

6-8 yellow sunburst tomatoes, halved

6-8 red grape tomatoes, halved

4 ounces (about 115 g) Parmesan cheese, grated


Wash the collard greens or kale under cold running water. Shake to remove the excess water. With a sharp knife or your hands, cut off the leaves from their tough stems. Gather them together into piles. Take each pile and roll it tightly. Cut the rolled leaves into thin strips crosswise (about 1/4-inch strips).

In a medium pot, bring 6 cups of water to a boil over high heat. Place the trimmed leaves in a colander. Pour the boiling water over the leaves to slightly wilt and then drain well to remove all the added liquid (you can shake the colander or press down gently on the greens with a spoon). Reserve.

In a large pot of boiling salted water, cook gnocchi according to directions on package (shaving a minute off of cooking time).

Meanwhile, cook the diced bacon in a large, heavy skillet over medium heat until there are no more pink, white, or translucent areas on the bacon. If necessary, add 1 Tbsp oil to sauté garlic, stirring often, until it starts to become lightly browned. Add greens and salt, pepper, and the bouillon powder. Cook, stirring often, for about 2 to 3 minutes or until greens are tender but bright green. Taste and adjust seasonings.

When gnocchi is done, remove with slotted spoon and add to skillet and toss well. Stir in 1/4 cup of pasta water to keep the pasta moist. Cook for 1 -2 minutes, stirring frequently yet gently. Add the grilled corn kernels and tomatoes. Toss well. Remove from heat and toss with cheese. Serve immediately!

Popular vegetable substitutions include: Collard Greens or Kale or Organic Rainbow Kale or Tuscan Kale

Recipe and photo by Denise Browning.