Nhoque de banana-da-terra com couve e farofinha de bacon | Rita Lobo | Cozinha Prática

Rita Lobo teaches you how to make FLOURLESS gnocchi. In addition to the plantain gnocchi, the chef makes a rustic sautéed kale and a very simple bacon farofa. Gather the ingredients and get ready for a DELICIOUS meal! #NhacGNT #RitaLobo #PracticalCooking Ingredients: 2 ripe plantains 3 slices of bacon 8 cabbage leaves ½ cup cornstarch ¼ cup water ½ cup finely grated semi-cured cheese 6 tablespoons olive oil Salt and freshly ground black pepper (to taste) Instructions: Preheat the oven to 180°C (medium heat). Meanwhile, line a plate with two layers of paper towels. Arrange the bacon slices on the paper, side by side, without touching. Cover with two more layers of paper towels and microwave on high for 2 minutes. Remove and check: if the bacon isn't browned yet, turn it over for another 30 seconds. Remove the leaves from the plate so the slices don't stick to the paper as they cool. Set aside. Wash and dry the cabbage leaves. Remove and discard the central stem from each leaf. Tear with your hands into medium-sized pieces, the size of spinach leaves. Set aside. Place the bananas with the peel on a baking sheet and bake in the preheated oven for about 15 minutes, until the skin is very dark and the inside is soft. Poke them with a fork to check the doneness (the cooking time will vary depending on ripeness). Remove from the oven and set aside. When the bacon has cooled, chop it finely with a knife or pound it in a mortar and pestle until it forms crumbs (you can also use this crumble in salads, soups, and pasta!). Once the bananas have cooled, cut each one in half and scoop out the pulp with a spoon. Transfer to a medium saucepan. Blend with a hand blender until smooth (or mash with a fork if preferred). In a small bowl, mix the cornstarch and water until dissolved. Add to the banana mixture and cook over medium heat for about 5 minutes, stirring constantly, until the mixture pulls away from the bottom of the pan. Season with salt and pepper, add the cheese, and mix well. Transfer the finished dough to a bowl and let cool until handleable. Using your hands, scoop out a portion and roll into small rolls about 1 cm in diameter. Cut these rolls diagonally, every 2 cm, to form the gnocchi. Repeat with the rest of the dough. Preheat a large skillet, preferably nonstick, over medium heat. Once heated, drizzle with 2 tablespoons of olive oil and add half of the gnocchi. Let them brown for about 1 to 2 minutes on each side and transfer to a plate. Repeat with the remaining batter. Drizzle with 2 more tablespoons of olive oil and sauté the cabbage leaves until lightly charred around the edges. Season with salt and pepper to taste. Return the gnocchi to the skillet, toss with the cabbage, and transfer to two plates. Sprinkle each portion of gnocchi with the crispy bacon crumbs and serve immediately. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET BOT NHAC, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br