Baked gnocchi with zucchini and speck is an impressive and simple dish, rich in flavor. Few ingredients, few minutes, minimal effort, and it goes straight into the oven. No béchamel and yet super creamy! It was almost born by chance, one of my “open the fridge and cook” recipes. And did you know that accidental recipes are always the best? So try the Baked gnocchi with zucchini and speck and let me know!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potato gnocchi
- 3.5 oz speck
- 2 zucchini
- 4.2 oz cream cheese
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste grated Parmesan cheese
Tools
- 1 Large-Hole Grater
- 1 Shallow Casserole
- 1 Bowl
- 1 Pasta Pot
- 1 Slotted Spoon
- 1 Baking Dish
Steps
Wash the zucchini, dry them, remove the ends, and grate them using a large-hole grater. In a shallow casserole, sauté the speck in oil for a couple of minutes, then add the grated zucchini and let it flavor without stirring too much for a minute. In a bowl, work the cream cheese with a little water to soften it. Boil the gnocchi in plenty of salted water, and when they rise to the surface, scoop them out with a slotted spoon directly into the casserole with the sauce, adding the cream cheese and a bit of Parmesan. Transfer them into a baking dish, sprinkle with grated Parmesan cheese, and bake at 392°F for 10 minutes or until golden brown.
Notes
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