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.
Place a pan full of lightly salted water on the heat, which will be used to cook the pasta. Take the cooked ham and cut it first into slices and then into ...
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