Ingredients:

• 1 (6-ounce) bunch Lacinato kale
• 6 thick-cut bacon slices
• 1 small (about 8-ounce) red onion, thinly sliced (about 2 cups)
• 1 (1-pound) whole rotisserie chicken, pulled into 1-inch pieces (about 3 cups)
• 1 pound potato gnocchi, or one (1-pound) package refrigerated or frozen potato gnocchi
• 1 tablespoon grated lemon zest (from 2 lemons)
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• ½ ounce Parmesan cheese, shaved (about 1/4 cup)

Directions:

• 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; let stand until cooled, about 5 minutes. Cut into 1/2-inch pieces; set aside.
• Heat bacon drippings in skillet over medium. Add onion and kale stems; cook, stirring occasionally, until onion is softened and kale stems are lightly browned, about 5 minutes. Stir in kale leaves, and cook until wilted, 2 to 3 minutes. Add chicken, and toss with onion and kale; cook, stirring occasionally, until heated through, about 2 minutes.
• While onion and kale are cooking, bring a large pot of boiling salted water to a boil over medium-high; add gnocchi, and boil until gnocchi float to the surface, about 3 minutes. Drain well. Add gnocchi to chicken mixture in skillet, and toss. Stir in lemon zest, salt, pepper, and reserved bacon. Divide gnocchi mixture evenly among 4 bowls, and top evenly with Parmesan.