The Gnocchi with zucchini and crispy pancetta is an easy first course made with ricotta gnocchi, lighter than potato gnocchi but just as good. The zucchini-based sauce is prepared quickly, and the final touch of crispy pancetta adds flavor to the dish.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 811.76 (Kcal)
- Carbohydrates 51.87 (g) of which sugars 2.69 (g)
- Proteins 26.07 (g)
- Fat 58.13 (g) of which saturated 19.66 (g)of which unsaturated 17.54 (g)
- Fibers 3.23 (g)
- Sodium 2,147.80 (mg)
Indicative values for a portion of 288 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup all-purpose flour
- 3/8 cup ricotta
- 1 egg (small)
- 5 tbsp pecorino romano
- 1/4 tsp nutmeg (ground)
- 1/2 tsp fine salt
- 2 tbsp all-purpose flour (for the work surface)
- 3 zucchini
- 1 red Tropea onion
- 3 tbsp extra virgin olive oil
- 4 sprigs thyme
- 1/4 tsp fine salt
- 2.5 oz pancetta
Tools
The recipe includes IconA affiliation links
- Food scale
- Bowl
- Pastry board
- Gnocchi board
- Skimmer
- Cutting board
Steps
Place the ricotta in a bowl, add the flour with nutmeg, the whole egg, grated Parmesan, salt, and knead first with a spoon and then directly on the surface until you form a firm dough. Sprinkle the work surface with flour. Divide the dough into 3 parts and from each piece, roll out logs with a diameter of 1.5 cm (0.6 in). Cut pieces about 1.5 cm (0.6 in) using a knife. Roll each gnocco over a gnocchi board or the prongs of a fork; this step will help hold the sauce. As you form them, place them on a floured surface.
Prepare the sauce by thinly slicing the red Tropea onion and letting it sauté for a few seconds in a pan with oil. Add the washed, trimmed, and chopped zucchini. Stir, salt, season with a little thyme, and let it cook over low heat with a lid for 10 minutes. Take half of the sauce, blend it until creamy, and return it to the pan with the rest.
Place the pancetta in a small pan and make it crispy over low heat. Remove the fat and keep the pancetta warm. Bring water to a boil in a pot, salt it, and drop in the gnocchi. As soon as they float to the surface, collect them and place them in the pan with the sauce. Stir, adding a ladle of cooking water, crumble the pancetta, and serve garnished with thyme.
