Creamy Potato Chicche with Zucchini and Salmon: a simple and super quick dish to prepare.
If you’re looking for a first course that combines the delicacy of zucchini with the savoriness of salmon, these creamy potato chicche are the perfect recipe.
The extra touch? A silky little cream made with spreadable cheese that ties the flavors together without weighing them down.
It’s the perfect recipe for a quick yet refined lunch, able to turn a few simple ingredients into a real success!
Now let’s see how to prepare the creamy potato chicche with zucchini and salmon.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 14 oz potato gnocchi (or potato chicche)
- 2 zucchini (medium)
- 5 oz salmon (fresh, smoked, or a large can)
- 3.5 oz spreadable fresh cheese
- 1/4 cup white wine
- to taste extra virgin olive oil
- to taste salt
- 1 ladle water (cooking water)
Tools
- 1 Frying pan
- 1 High-sided saucepan
- 1 Cutting board
How to prepare creamy potato chicche with zucchini and salmon
Wash the zucchini and cut them into small, even dice. In a large frying pan, heat a drizzle of oil and add the zucchini.
Sauté the zucchini over high heat for a couple of minutes. Add a pinch of salt and a glass of water. Let cook until they reach the desired tenderness.
When the water has reduced, add the salmon (if using fresh, cut into cubes; if using canned, drain well). Cook for a minute to infuse the flavor.
Raise the heat, pour in the white wine and let the alcohol evaporate completely.
Add the spreadable cheese to the pan along with a bit of the cooking water from the chicche. Stir well until you obtain a smooth, fluid cream.
Drop the potato chicche into boiling salted water. Being small, they only need about 2 minutes: as soon as they float to the surface, they’re ready.
Drain the chicche directly into the pan with the sauce. Toss everything over high heat for a minute, until the cream perfectly coats each chiccha.
Serve immediately
Storage
It’s recommended to eat the dish immediately. If leftovers remain, you can store them in the refrigerator for one day and reheat with a splash of milk or water to restore creaminess.
