Potato Gnocchi with courgette and ricotta cheese
Ingredients for 2/3 people
- 500g of Potato Gnocchi/350 g of Spätzle
- 300g of fresh courgettes
- 100g of fresh ricotta cheese
- 1 tablespoon of olive oil
- 1 pinch of parsley
- salt and pepper
Heat the olive oil in a saucepan and leave the chopped courgette to simmer for around two minutes, add the ricotta cheese and pour in half a glass of water. When the ricotta cheese has mixed in, season with salt and pepper to taste, boil the gnocchi and pour it into the pan with the sauce, mix everything well and serve immediately.
Other recipes
Potato rigatoni with courgettes and grana cheese flakes
Potato gnocchi with peas and ham
Potato gnocchi with cherry tomatoes, olives and capers
Green potato gnocchi
Potato gnocchi with prawn, rocket and tomato
Tyrolean Spätzle with creamed Gorgonzola
Tyrolean Spätzle with Speck and gorgonzola
Potato Gnocchi with tomato and anchovies
Potato Gnocchi with courgette and saffron
Potato Gnocchi with Cherry tomatoes, Rocket and Ricotta cheese
Pea and Prawn Potato Gnocchi
Potato Gnocchi with broad beans and ricotta cheese
Potato Gnocchi with Ricotta cheese and Spinach
Potato Gnocchi with La Gastronomia Ligure Pesto and green beans
Potato Gnocchi with Salmon
Potato Gnocchi with wild green asparagus
Potato gnocchi with ricotta cheese, pumpkin cream and pepper
Potato gnocchi with moretti artichokes
Potato Gnocchi with radicchio and speck
Potato Gnocchi with Porcini Mushrooms
La Gastronomia Ligure Pesto Trofie
La Gastronomia Ligure Pesto Pizza
Potato Gnocchi with squill and La Gastronomia Ligure Pesto
La Gastronomia Ligure Pesto Beef Fillet
La Gastronomia Ligure Pesto sea bream and monkfish salad
Pesto Lasagne
The scaring Halloween Receipt
Potato Rigatoni with fresh shrimps