Gnocchi with zucchini cream and speck, a simple and exquisite first course. Even if it’s not Thursday, you never say no to a good plate of gnocchi! Today I want to tell you how I prepared a delicious plate of creamy Potato Gnocchi with zucchini and speck. For the potato gnocchi, I used my tried-and-true recipe, a gift from my special and unforgettable grandma Maddalena, but if you prefer, you can use your recipe or simply use the ready-made ones from the supermarket or your trusted pasta shop, the important thing is always to choose quality products. Another zucchini recipe that will become a must for your lunches now that zucchinis abound in the market. I blended the zucchinis to obtain a delightful green cream and then added crispy and tasty speck. The only difficulty of this dish, if we want to call it that, is preparing the Gnocchi, but you can easily do it in advance, and you can even freeze them. What do you say, have I already convinced you to try this recipe? Let’s run to the kitchen and prepare Pasta with zucchini and speck together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 298.71 (Kcal)
- Carbohydrates 36.58 (g) of which sugars 0.90 (g)
- Proteins 13.79 (g)
- Fat 12.14 (g) of which saturated 3.11 (g)of which unsaturated 2.99 (g)
- Fibers 5.99 (g)
- Sodium 493.66 (mg)
Indicative values for a portion of 220 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 for Gnocchi with zucchini and speck
- 1.5 lbs potatoes
- 1 egg
- 1.25 cups flour
- 4 tbsps grated Parmesan cheese
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 14 oz zucchini
- 1/3 cup grated Parmesan cheese
- 2.8 oz speck
- 2.8 oz cream cheese (like Philadelphia)
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- to taste salt
- 1 pinch pepper
What you need
- Immersion Blender
How to prepare Gnocchi with zucchini cream
Wash the potatoes and boil them in salted water for about 20-25 minutes. The time depends on the quality and size of the potatoes. Test cooking with a fork. Let them cool slightly, then peel the potatoes. Mash them on a wooden board with the appropriate tool and let them cool. Place the egg, Parmesan cheese, and oil in the center of the potatoes. Start kneading by gradually adding the flour, until you obtain a soft but non-sticky dough that works easily.
The amount of flour is not precise. Form a small roll about a finger thick, always placing a bit of flour on the work surface to work more easily. Cut small rolls about 1.2 inches long and pass them with two fingers on the appropriate wooden tool, or if absent, with the prongs of a fork, creating a slight hollow in the center.
Wash the zucchini, trim the ends, and cut them into cubes. Pour 2 tablespoons of extra virgin olive oil, a clove of garlic, and the zucchini into a pan. Add a pinch of salt and let the zucchini cook for 8-10 minutes, stirring often with a wooden spoon.
Remove the clove of garlic and transfer the zucchini to the glass of an immersion blender. Add the grated Parmesan cheese and blend until you obtain a delicious green cream. Add the cream cheese and mix.
Cut the speck into strips and let it fry lightly in the same pan where you cooked the zucchini. Cook the potato gnocchi by dipping them in boiling salted water. Drain them with a slotted spoon as soon as they float to the surface and transfer them to the pan.
Add the zucchini cream you prepared, a pinch of pepper, and a few tablespoons of the gnocchi’s cooking water to make the dish creamier. Mix well over low heat and serve.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace the creamy cheese with crescenza, stracchino, or simply cooking cream
If you don’t like the strong flavor of speck, you can replace it with diced cooked ham or simply remove it from the recipe
Don’t miss the recipe for Cheese Gnocchi
