Chicken Bacon Gnocchi skillet

 https://www.foodandwine.com/recipes/gnocchi-with-roast-chicken-bacon-kale

• 1 (6-ounce) bunch Lacinato kale or Swiss chard 

  1 cup chopped mushrooms 

• 6 thick-cut bacon slices, cut into bite sized pieces

• 1 small (about 8-ounce) onion, thinly sliced (about 2 cups)

• 1 pound boneless skinless chicken breasts, chopped into bite sized pieces 

• 1 pound potato gnocchi, or one (1-pound) package refrigerated or frozen potato gnocchi

• Juice from 1 lemon 

  2 cloves garlic, chopped

  1 tsp honey 

  Goat cheese, crumbled to top if desired (could also use Parmesan)

  
  

  Remove stems from kale, and chop stems (you should have about 3/4 cup); chop kale leaves (you should have about 6 cups). Set chopped stems and leaves aside until ready to use 

  
  

  Cook bacon in a large skillet over medium until crispy, about 8 minutes, turning halfway through cooking time. Remove skillet from heat; do not wipe clean. Transfer bacon to a paper towel-lined plate

  Heat bacon drippings in skillet over medium. Add chicken & cook until browned & cooked through. Add gnocchi to pan & sauté until cooked & slightly browned. Remove chicken & gnocchi to a large bowl. 

  Add onion, mushrooms, and kale stems to skillet; cook, stirring occasionally, until onion is softened and kale stems are lightly browned, about 5 minutes. Stir in garlic, lemon juice, & honey; cook, stirring occasionally, until heated through, about 2 minutes.

  2. Stir chicken, gnocchi, & bacon back to skillet & heat until warmed through. Divide gnocchi mixture evenly among 4 bowls, and top evenly with cheese.