Baked gnocchi with zucchini and provolone.
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 pre-packaged ones.
The sauce is easy to make, and it will take you little time to prepare it.
To enrich this dish, there are bacon cubes and smoked provolone, all gratinated in the oven and brought to the table.
If you are diabetic, I recommend using:
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric Oven, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 514.56 (Kcal)
- Carbohydrates 26.47 (g) of which sugars 1.20 (g)
- Proteins 23.60 (g)
- Fat 35.97 (g) of which saturated 9.21 (g)of which unsaturated 7.98 (g)
- Fibers 2.71 (g)
- Sodium 1,028.91 (mg)
Indicative values for a portion of 400 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 Baked Gnocchi with Zucchini and Provolone
- 1.1 lbs potato gnocchi (or any other type you prefer)
- 7 oz smoked provolone
- 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 Provolone
Tools for Baked Gnocchi with Zucchini and Provolone
- 1 Frying Pan
- 1 Cutting Board
- 1 Blender / Mixer
- 1 Knife
- 1 Pot pe
- 1 Terracotta Pot
Steps
Baked Gnocchi with Zucchini and Provolone
If you want to make the gnocchi, follow this recipe, click here. But you can opt for other types of gnocchi that I mentioned above with a low glycemic index.
Once the gnocchi are ready or if you bought them, we can move on to the sauce.
Trim the zucchini and cut them into small cubes, peel the garlic and chop it, and also chop the parsley.
In a non-stick pan, pour the extra virgin olive oil and add the chopped garlic.
Let it flavor for a few minutes, then add the bacon cubes and let them brown.
After a few moments, add the zucchini to the pan, the vegetable bouillon cube, and half a glass of water.
Cover and let simmer for about 15 minutes over low heat.
Meanwhile, you can put the water with the gnocchi on the heat, in which you have added 2 tablespoons of oil and salt to taste.
While the zucchini are simmering, chop the provolone.
When the zucchini are cooked, take half and blend them. Then add the cream back into the pan with the rest.
Cook the gnocchi, and as soon as they float, scoop them with a slotted spoon and transfer them to the pan with the sauce. Adjust the pepper, and mix.
In a baking dish or a terracotta pot, place half of the gnocchi and half of the provolone,
then make another layer and finally top with more provolone and chopped parsley.
Grill for 10 minutes at maximum power, and serve.
Here are the Baked Gnocchi with Zucchini and Provolone ready. A fantastic and delicious dish.
Tips
Baked gnocchi with zucchini and provolone. 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 Provolone
Can I use pasta with this recipe?
Yes, penne rigate works great.
Baked Gnocchi with Zucchini and Provolone
