Make a bacon-free version for vegetarians. Halve the brussels sprouts and cherry tomatoes, chop the onions and cut the bacon into very tiny pieces (each 1/4 inch long).

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper. Cook until the escarole is completely wilted, about 3 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup per 4 servings (ie. scale this up yourself) cooking water, then drain the gnocchi and add to the pot with the brussels sprouts mixture. Add the reserved cooking water and stir to coat, about 1 minute. Stir in the tomatoes, parmesan and parsley; season with salt and pepper.