Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Chicchi di Patate con Gorgonzola, Pesto di Fiori di Zucchine, Scamorza Affumicata e Cips di Zucchine

Potato Gnocchi with Gorgonzola, Zucchini Flower Pesto, Smoked Scamorza, and Zucchini Chips

Name: Potato Gnocchi with Gorgonzola, Zucchini Flower Pesto, Smoked Scamorza, and Zucchini Chips
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs potato gnocchi (1 kg); 7 oz mild Gorgonzola cheese (200 grams); 1 container béchamel sauce; 4 zucchini; as needed Extra virgin olive oil,

Fabio Del Buono @FabioMasterChef

Paola

Potato Gnocchi with Gorgonzola, Zucchini Flower Pesto, Smoked Scamorza, and Zucchini Chips

Fabio Del Buono @FabioMasterChef

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Ingredients

30 minutes

Serves 4 servings

2.2 lbspotato gnocchi (1 kg)
7 ozmild Gorgonzola cheese (200 grams)
10 zucchini flowers
1 small bunch fresh parsley
2 teaspoons toasted pine nuts (10 grams)
2 cups grated Parmesan cheese (about 200 grams)
1 containerbéchamel sauce
1 smoked scamorza cheese
4zucchini
as neededExtra virgin olive oil,
Black pepper, as needed
Salt, as needed

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Steps

30 minutes

1

Bring a large pot of salted water to a boil for the potato gnocchi.
2

Preheat the oven to 400°F (200°C).
3

Wash and trim the zucchini, slice them into rounds, and set aside.
4

Heat olive oil in a skillet.
5

Once the oil is hot, add the zucchini slices and cook over high heat for about 10 minutes.
6

When done, remove the zucchini chips and place them on paper towels to absorb excess oil. Set aside.
7

Wash and trim the zucchini flowers, place them in a blender, add the grated Parmesan, black pepper, pine nuts, parsley, and start blending, gradually adding extra virgin olive oil.
8

Once the pesto is ready, set aside.
9

When the water boils, add the potato gnocchi and cook.
10

Once the gnocchi float to the surface, remove them with a slotted spoon and place in a large bowl. Add the pesto and mix well.
11

In a baking dish, spread some béchamel sauce, add the gnocchi, then add the Gorgonzola, diced smoked scamorza, more béchamel, and a generous sprinkle of grated Parmesan.
12

Bake for about 10 minutes.
13

After baking, turn off the oven, use oven mitts to remove the baking dish, and place it on the counter.
14

Arrange the gnocchi on a serving plate, top with the zucchini chips, and serve.