If you are frequent reader of mine, you already know that I started participating in the Secret Recipe Club – SRC as of last month. Every month, each participant is assigned to a different participant’s blog, from which we can pick one of their many recipes to prepare. Well, this month I have been assigned to Teaspoon of Spice . Its authors, Serena Ball and Deanna Segrave-Daly, are two registered dietitians. From their blog’s many delicious, healthy recipes, I picked one that really popped, both to my eyes and stomach. Once adapted, it became our Gnocchi with Greens, Bacon, Grilled Corn, and Tomatoes — a quick yet nutritious family meal!
I specifically picked gnocchi dish not only because I am a ‘pasta’/dumpling lover, but because it is a nutritious and complete meal. I think this fits the spirit of their blog!
I have to confess that although their gnocchi is simple yet very flavorful– and I do enjoy it that way that it is, I have modified the gnocchi recipe a bit to accommodate a typical dish from Brazil — Collard Greens a la Mineira — as well as frequent ingredients from my Brazilian table– e.g. corn and tomatoes. Yes, you can say that I have Brazilianized Deanna’s amazing gnocchi! I just hope that you don’t mind, Deanna!!! In my take on Deanna’s recipe, you will be eating two dishes in one: Gnocchi and Collard Greens a la Mineira.
I do recommend you to try both gnocchi, hers and mine! 😉 It’s a win-win game… Thanks for stopping by again! See you soon in the kitchen.
- 1 bunch collard greens or kale
- 3-4 strips smoked bacon, diced
- 2 cloves garlic, minced
- Salt and ground pepper to taste
- 1 tsp Knorr chicken bouillon powder (optional)
- 1 pound (about 450 g) potato gnocchi
- ½ cup grilled corn kernels
- 6-8 yellow sunburst tomatoes, halved
- 6-8 red grape tomatoes, halved
- 4 ounces (about 115 g) Parmesan cheese, grated
- Wash the collard greens or kale under cold running water. Shake to remove the excess water. With a sharp knife or your hands, cut off the leaves from their tough stems. Gather them together into piles. Take each pile and roll it tightly. Cut the rolled leaves into thin strips crosswise (about ¼-inch strips).
- In a medium pot, bring 6 cups of water to a boil over high heat. Place the trimmed leaves in a colander. Pour the boiling water over the leaves to slightly wilt and then drain well to remove all the added liquid (you can shake the colander or press down gently on the greens with a spoon). Reserve.
- In a large pot of boiling salted water, cook gnocchi according to directions on package (shaving a minute off of cooking time).
- Meanwhile, cook the diced bacon in a large, heavy skillet over medium heat until there are no more pink, white, or translucent areas on the bacon. If necessary, add 1 Tbsp oil to sauté garlic, stirring often, until it starts to become lightly browned. Add greens and salt, pepper, and the bouillon powder. Cook, stirring often, for about 2 to 3 minutes or until greens are tender but bright green. Taste and adjust seasonings.
- When gnocchi is done, remove with slotted spoon and add to skillet and toss well. Stir in ¼ cup of pasta/dumpling water to keep the pasta moist. Cook for 1 -2 minutes, stirring frequently yet gently. Add the grilled corn kernels and tomatoes. Toss well. Remove gnocchi from heat and toss with cheese. Serve immediately!