Potatoes dumplings gratinated with cheese

It’s Thursday, … we make the gnocchi (potatoes dumlings)!

If you can knead them I don’t want …so I bought them.

Always thinking about recycling I gathered some cheese  and here is the recipe, Potatoes dumplings gratinated with cheese:

Potatoes dumplings gratinated with cheese
Tempo totale
Potatoes dumplings gratinated with cheese, recipe for preparing Potatoes dumplings gratinated gourmet, with Zucchini, Ham and cheese
Ricetta: First course
Cucina: Italian
  • 500 g gnocchi
  • 2 medium sized Zucchini
  • 1 clove of garlic
  • 200 g seed fresh cheese, seasoned seeds or fresh (so that you can no longer see in the fridge) I have used taleggio and robiola cheese of buffalo milk.
  • 50 g ham (about 1 slice cut slightly high)
  • 50 ml milk
  • salt to taste
  • 20 g of grated cheese
  • 20 g breadcrumbs
  • Marjoram to taste
  • evo oil as required
  1. Cut Zucchini into chunks and fry them with a clove of garlic for about twenty minutes without adding too much water, so take good flavor.
  2. Meanwhile cut the cheese into small pieces, add the milk, put on the heat and continue to stir until it forms a custard. Finally add the Marjoram.
  3. Cut into small thin ham cubes
  4. At this point you throw the gnocchi in salted water and drain as they are afloat.
  5. Arrange in a baking dish with baking paper, pour over Zucchini with their cooking sauce and add the ham.
  6. Sprinkle with cheese and cream, stirring so that it mixes well with the dumplings, sprinkle with Parmesan and breadcrumbs and bake I usually put at 180° C for 15-minutes.
  7. Here's the dish is ready, even light enough I would say … 🙂

Potatoes dumplings gratinated with cheese image 1 Potatoes dumplings gratinated with cheese image 2

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