The gnocchi with zucchini and robiola cheese is a first course with a creamy and delicate sauce. To make this recipe, I cooked the zucchini in a pan with oil and onion; once cooked, I also added the robiola cheese, achieving a creamy sauce. Instead of robiola, you can use ricotta, stracchino, or cream cheese. If you love spices, I recommend adding some curry for extra flavor!
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Recipes with Zucchini
Gnocchi: Homemade Recipes
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 17.6 oz potato gnocchi
- 2 zucchini
- 3.5 oz robiola cheese
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Steps
To prepare gnocchi with zucchini and robiola cheese, lightly sauté the chopped onion with a drizzle of extra virgin olive oil in a pan.
Wash and trim the zucchini, cut them into cubes, and add them to the pan with the onion, and salt. Continue cooking over low heat. If the zucchini sticks to the pan, add a tablespoon of hot water.
Finally, incorporate the robiola cheese and mix well with the ingredients. If necessary, add a tablespoon of hot water to prevent the sauce from drying out and ensure a creamy sauce.
Cook the gnocchi in boiling water, and once cooked, toss them with the sauce.
Let it blend for a few minutes. Serve hot and enjoy your meal!
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