YESCCHI:

Gnocchi with bacon and tomatoes (Carol Mighton Haddix, Chicago Tribune)

4 slices thick bacon, chopped
1/2 red onion, thinly sliced
1 package (13 ounces) refrigerated or shelf-stable potato gnocchi
1 cup chopped flat-leaf parsley or shredded lettuce
8 cherry tomatoes, halved
1/4 tsp. each: salt, freshly ground pepper
Grated Parmesan cheese, optional

1. Heat a medium skillet over medium heat; add bacon and onion. Cook, stirring often, until onion starts to brown, about 10 minutes.

2. Meanwhile, heat a large saucepan of water to a boil; add gnocchi, cook according to package directions. Drain, reserving about 1/2 cup of the cooking water.

3. Add some of the cooking water to the skillet; cook, stirring, to make a sauce. Add parsley, tomatoes, salt and pepper. Heat, about 1 minute. Add gnocchi; toss to coat. Serve with Parmesan cheese, if desired.