Potato Gnocchi with Vegetarian Zucchini Carbonara

Name: Potato Gnocchi with Vegetarian Zucchini Carbonara - Corina P.
Ingredients: 350 g potato gnocchi; 1 large egg; ½ onion; 2 tablespoons olive oil; 1 medium zucchini; 2 tablespoons grated cheese like parmesan (Grana; Parmigiano); 2 tablespoons liquid cream; salt and pepper; chopped parsley (fresh or dried)

Pasta/Pizza - Potato Gnocchi with Vegetarian Zucchini Carbonara by Corina P. - Recipia

In a large skillet, we start by sautéing finely chopped onion in hot oil until it becomes transparent and fragrant. This will form the delicious base of our dish. Once the onion has taken on a golden hue, we add the zucchini sliced into thin rounds. It is important to choose fresh and juicy zucchinis to add extra flavor. After adding the zucchini, we pour in a little water and cover the skillet, allowing it to stew over medium heat. This process will help the zucchini soften and release its flavors. Meanwhile, we take care of the gnocchi. We boil the gnocchi in salted water, following the instructions on the package. When they rise to the surface, it means they are ready. Carefully, we scoop them out with a slotted spoon and transfer them to the skillet with zucchini. Here, each piece of gnocchi will absorb the aromatic juice of the zucchinis, creating a perfect combination. Next, we add a beaten egg, seasoned with salt and pepper, to bind all the ingredients together, followed by grated cheese, which will provide an intense and creamy flavor. We add sour cream, which will bring a touch of finesse and enrich the texture of the dish. We mix everything well in the skillet, ensuring that each piece of gnocchi is coated in the delicious sauce. The dish is now almost ready! We serve immediately, sprinkling fresh chopped parsley on top, which will add a splash of color and freshness, and of course, more grated cheese, to taste. This dish is not only delicious but also very comforting, perfect for evenings when we need something warm and hearty. For those who wish to make gnocchi from scratch, I will now share the recipe. We start with 1 kg of potatoes, which we wash well and boil with their skins on. Once boiled, we peel them while still warm and mash them with a special tool or a fork, obtaining a fine puree. We let the puree cool, then add 250 g of flour 00 and an egg. We knead the dough until it becomes homogeneous, being careful not to make it too soft; if necessary, we add a little more flour. On a floured surface, we take a piece of dough and shape it into a cylinder, being careful not to make it too thick. We cut the cylinder into pieces of about 2 cm, which we boil in salted water. We wait until they rise to the surface, and then we can use them in our delicious zucchini recipe. These homemade gnocchi will add extra flavor and authenticity to the dish. Enjoy your meal!