Ricotta Gnocchi with Zucchini

Name: Ricotta Gnocchi with Zucchini
Total time: 3600 s
Yield: Serves 3 servings
Ingredients: 1 cup ricotta cheese (250 g); 3/4 cup all-purpose flour (100 g); 1 tablespoon grated Parmesan cheese; 1 egg; 2 cups zucchini, diced (300 g); 1/2 cup provolone cheese, grated (50 g); 1/2 cup grated Parmesan cheese (50 g); 3 tablespoons heavy cream (50 g); extra-virgin olive oil

mserino @cook_17588456

Easy and incredibly soft.

mserino @cook_17588456

Easy and incredibly soft.

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Ingredients

1 hour

Serves 3 servings

1 cupricotta cheese (250 g)
3/4 cupall-purpose flour (100 g)
1 tablespoongrated Parmesan cheese
1egg
2 cupszucchini, diced (300 g)
1/2 cupprovolone cheese, grated (50 g)
1/2 cupgrated Parmesan cheese (50 g)
3 tablespoonsheavy cream (50 g)
extra-virgin olive oil

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Steps

1 hour

1

Mix the ricotta cheese with the flour, egg, Parmesan, and a pinch of salt.
2

Let the dough rest, then shape it into gnocchi.
3

In a skillet, heat olive oil and sauté a clove of garlic and a chili pepper.
4

Add the green part of the zucchini, cut into small pieces.
5

Add just enough water to cover, season with salt, add 1/2 teaspoon baking soda, and cook until tender.
6

Blend until you have a smooth cream.
7

Make a cheese sauce by melting the Parmesan and grated provolone in warm heavy cream.
8

Cook the gnocchi, then toss them with the zucchini cream and cheese sauce. Garnish with fried zucchini chips.