The gnocchi with zucchini and speck are extremely creamy. A quick fish first course! Perfect to impress everyone, young and old. Gnocchi prepared this way are a classic of Italian cuisine, tasty and beautiful to present. I also recommend gnocchi with zucchini and carrots and gnocchi with taleggio and pancetta.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 533.10 (Kcal)
- Carbohydrates 21.85 (g) of which sugars 1.13 (g)
- Proteins 14.54 (g)
- Fat 43.79 (g) of which saturated 9.59 (g)of which unsaturated 25.11 (g)
- Fibers 1.59 (g)
- Sodium 884.65 (mg)
Indicative values for a portion of 150 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
- 1.1 lbs potato gnocchi
- 1 zucchini
- 2 tbsps olive oil
- 1 clove garlic
- 4.2 oz speck
- 3.5 oz cream cheese
Tools
- 1 Grater
- 1 Pan
How to Make Zucchini and Speck Gnocchi
Start by washing the zucchini, then cut off the ends and grate it using a coarse grater.
Squeeze them well, then sauté in a pan for 2 minutes with a clove of garlic and season with salt and pepper.
Continue by slicing the speck into thin strips and adding it to the pan to sauté for a few minutes.
Meanwhile, bring a large pot of slightly salted water to a boil to cook the gnocchi, (I chose gnocchi because they have a very short cooking time).
Drain the gnocchi into the pan where you cooked the zucchini, add the cream cheese and a couple of tablespoons of pasta cooking water.
Sauté over high heat for a few seconds and sprinkle with a generous grating of pepper. Serve immediately!
Storing Gnocchi with Zucchini and Speck
Gnocchi with zucchini and speck can be stored in the refrigerator until the next day, covered with plastic wrap.
FAQ
Can I substitute the zucchini and cheese?
You can replace the zucchini with eggplant, and if you don’t like Philadelphia, you can substitute it with mascarpone or stracchino.
Watch the video recipe:
