Gnocchi alla Nerano

Summer is over, so why not use those amazing left over zucchini and make our amazing Nerano dish. We all know the classic with spaghetti, but using these pillowy balls of potato make this dish extra special.


  • Vegetable/sunflower oil
  • 5 small zucchini, sliced into very thin rounds
  • Salt and pepper
  • 11 ounces/400g gnocchi
  • 3 oz/80g grated Provolone or Parmesan
  • 1 handful fresh basil leaves
  • 1 tbsp butter


Put a large pot of salted water on to boil for the gnocchi.

In a wide skillet over medium-high heat, add about an inch of vegetable oil, add the zucchini and cook until golden around 4 or 5 minutes, drain and remove.

In a large saucepan add a ladle of pasta water and add the zucchini, basil and season with salt and pepper. Add the butter and mix well.

Cook the gnocchi until they start to float to the top, that’s when you know they are ready. Add the gnocchi to the pan with the zucchini and mix well. Add the cheese, more of the pasta water if needed and toss together to make a silky smooth sauce.

Buon appetito…

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