GNOCCHI WITH BACON AND TOMATOES

Serves 2.

• 4 slices thick bacon, chopped

1/2red onion, thinly sliced

• 1 (13-oz.) pkg. refrigerated or shelf-stable potato gnocchi

• 1 c. chopped flat-leaf parsley or shredded lettuce

• 8 cherry tomatoes, halved

1/4tsp. each: salt, freshly ground pepper

• Grated Parmesan cheese, optional

Directions

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

Meanwhile, heat a large saucepan of water to a boil; add gnocchi, cook according to package directions. Drain, reserving about1/2cup of the cooking water.

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.

Nutrition information per serving:

Calories 600 Fat 28 g Sodium 1,510 mg

Carbohydrates 72 g Saturated fat 10 g Calcium 58 mg

Protein 16 g Cholesterol 43 mg Dietary fiber 5 g

Diabetic exchanges per serving: 5 bread/starch, 5½ fat.