Baked Gnocchi with Zucchini and Provola.
The dish I propose today is very rich, tasty, and easy to make.
You can decide whether to make the gnocchi at home or opt for the packaged ones.
The sauce is easy to make, and it will take you little time to prepare it.
To enrich this dish, there are diced bacon and smoked provola, all gratinated in the oven and brought to the table.
If you are diabetic, I recommend using:
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric Oven, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Gnocchi with Zucchini and Provola
- 1.1 lbs potato gnocchi (or choose the one you prefer)
- 7 oz smoked provola
- 3.5 oz smoked bacon (diced)
- 1 clove garlic
- to taste chopped parsley
- 3 tbsp extra virgin olive oil
- 1.1 lbs zucchini
- to taste salt
- to taste pepper
- 1 tsp bouillon cube (vegetable)
Baked Gnocchi with Zucchini and Provola
Tools for Baked Gnocchi with Zucchini and Provola
- 1 Frying Pan
- 1 Cutting Board
- 1 Blender / Mixer
- 1 Knife
- 1 Pot pe
- 1 Terracotta Pot
Steps
Baked Gnocchi with Zucchini and Provola
If you want to make the gnocchi, follow this recipe, click here. But you can opt for other types of gnocchi that I have indicated above with a low glycemic index.
Once the gnocchi is ready or if you have purchased them, we can move on to the sauce.
Trim the zucchini and cut them into small cubes, peel the garlic and chop it, and chop the parsley too.
Pour the extra virgin olive oil into a non-stick pan and add the chopped garlic.
Let it flavor for a few minutes, then add the bacon cubes and let them brown.
After a moment, add the zucchini to the pan, the vegetable bouillon cube, and half a glass of water.
Cover and let it stew for about 15 minutes on low heat.
In the meantime, you can put the water on the stove with the gnocchi, in which you have put 2 tablespoons of oil and salt to taste.
While the zucchini is stewing, chop the provola.
When the zucchini is cooked, take half of it and blend it. Then add the cream to the pan with the rest.
Cook the gnocchi, and as soon as they float to the surface, scoop them out with a slotted spoon and transfer them to the pan with the sauce. Adjust the pepper and mix.
In a baking dish or terracotta pot, place half of the gnocchi and half of the provola.
Then make another layer and finally complete with more provola and the chopped parsley.
Grill for 10 minutes at maximum power, and serve.
Here is your Baked Gnocchi with Zucchini and Provola ready. A fantastic and delicious dish.
Tips
Baked Gnocchi with Zucchini and Provola. You can replace the gnocchi with another type of pasta like casarecce or penne. If you want to make the dish richer, you can add a little béchamel to the zucchini cream.
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FAQ (Questions and Answers)
Baked Gnocchi with Zucchini and Provola
Can I use pasta with this recipe?
Yes, penne rigate are great.
Baked Gnocchi with Zucchini and Provola
