Ricotta, zucchini and pancetta gnocchi are a delicious and very easy-to-make first course: the sauce for these ricotta, zucchini and pancetta gnocchi can be prepared in a few minutes, the gnocchi cook even faster, and you’ll have a delicate yet flavorful spring dish on the table in no time.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz gnocchi
- 3/4 cup ricotta
- 2 zucchini (light-colored)
- 3.5 oz sweet pancetta
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Low-sided pan low-sided
- 1 Spoon
- 1 Pot for boiling the gnocchi
- 1 Slotted spoon straining spoon
Steps
Wash the zucchini, dry them, trim the ends and grate them using a coarse grater. In a low-sided pan heat the oil and brown the pancetta, then add the zucchini and cook for five minutes. In a bowl work the ricotta to soften it with a little water. Boil the gnocchi in plenty of salted water for the time indicated on the package, drain them when they float and transfer them to the pan with the sauce. Add the ricotta and mix gently. Optionally sprinkle with grated Parmesan and serve immediately.
Notes
Keep aside a little of the cooking water that might be useful to help emulsify the sauce.
FAQ (Questions and Answers)
What can I substitute for ricotta?
With cream cheese or robiola.
What can I substitute for sweet pancetta?
With smoked pancetta, speck cut into strips, or diced cooked ham.
