Gnocchi Recipe
summer zucchini cream, lemon ricotta, crispy pancetta, fried shallots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Zucchini Cream
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the zucchini and sauté until soft, about 5-7 minutes. Add heavy cream, salt, and pepper. Simmer for another 5 minutes. Blend until smooth and set aside.
- 2
- 3
Fry the Shallots
In the same skillet, add shallots and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions or until they float to the surface. Drain and set aside.
- 5
Combine and Serve
In a large bowl, combine the cooked gnocchi with the zucchini cream, lemon zest, and ricotta cheese. Toss gently to mix. Serve topped with crispy pancetta and fried shallots.
