Potato Gnocchi with Zucchini and Speck

Ingredients

· 2-3 zucchini depending on size

· ½ pound of speck or pancetta slices or in one piece

· 1 pound of potato gnocchi

· 1 onion

· 6-8 cherry tomatoes

· ½ cup of parmesan grated

· 2-3 tbsp extra virgin olive oil

· 6-8 basil leaves

· salt for cooking pasta and to season

· black pepper to season

Directions

Instructions

· Slice the onion thinly, cut the zucchini into small strips, half the tomatoes, chop the basil and cut the speck into small pieces.

· Heat the olive oil in a frying pan or skillet and add the onion. When the onion starts to soften add the zucchini strips and, after a few minutes, the chopped speck.

· Let the ingredients cook until the speck and zucchini start to brown a little then add the halved tomatoes and continue cooking for 10-15 minutes.

· Before the sauce is ready, add salt and pepper to taste and the chopped basil. Set the sauce aside or let it simmer on low.

· Cook the gnocchi al dente in boiling salted water. Save a cup of the pasta cooking water. Strain the orecchiette and add them to the frying pan.

· Mix everything together and continue cooking for a couple minutes. If the sauce is too dry add some of the pasta cooking water.

· Serve with grated parmesan or grana cheese and a little more olive oil is desired.

Information

• Yield: 4
• Difficulty: Medium
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