Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 300 g | potato gnocchi |
| 300 g | zuchinis |
| 50 g | onion |
| 50 g | Speck in strips |
| 50 g | mascarpone Sterilgarda |
| 50 g | scamorza |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Place the olive oil, onion, courgettes, salt, and pepper in a pan and sauté for a few minutes over medium heat.
- After 10 minutes, add the speck cut into strips and continue cooking for another 5 minutes.
- Pour the gnocchi into plenty of salted water and wait for them to float.
- Add the Sterilgarda Mascarpone to the pan and mix it in, adding a little of the gnocchi cooking water.
- Turn off the heat, add the gnocchi along with the diced scamorza and stir.
- Serve.
Clean the mushrooms thoroughly in cold water and cut them into thin slices. In a non-stick pan, brown the garlic clove in oil and then remove it. Pour ...
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