PREPARATION

Boil the escaroles in boiling salted water, drain them and slice thinly. In a large saucepan, sauté the finely chopped onion, crushed garlic and the bacon cut into cubes with olive oil; sprinkle with a little white wine and let it consume high heat, then add the escarole and cook for about 5 minutes then add the chopped tomatoes and continue cooking until the sauce reaches the right consistency.

In plenty of boiling salted water and boil the gnocchi when are cooked, drain and pour directly into the pan with the sauce. Mix well and sprinkle, optionally, with the grated cheese.

Serve immediately.