Buckwheat Gnocchetti with Zucchini, Speck, and Casera 🥒🥓 | Quick and Tasty Valtellinese Recipe
A simple yet flavorful recipe, perfect for any occasion: from a quick lunch to a dinner with friends, buckwheat gnocchetti are the ideal ingredient to bring the authentic scents of Valtellina to your table. 🌾
In this version, gnocchetti di saraceno Moro are combined with the delicate taste of zucchini, the savoriness of crispy speck, and the creaminess of Casera and Grana cheeses, for a complete, rustic, and irresistible dish. 🧄🧈
Ready in less than 30 minutes, it's a perfect solution for those who love mountain cuisine with a modern twist.
🛒 Ingredients for 4 people
- 320 g of buckwheat gnocchetti Moro
- 120 g of speck, cut into strips
- 400 g of zucchini
- 200 g of aged Casera, in cubes
- 100 g of grated Grana Padano
- 120 g of butter
- 1 clove of garlic
- Black pepper and salt, to taste
- Fresh thyme, to taste
👩🍳 Preparation
- Wash the zucchini, remove the watery central part, and cut them into strips about 4 cm long.
- Bring plenty of salted water to a boil and add the gnocchetti. After 10 minutes, also add the zucchini. Continue cooking for a total of 12-15 minutes.
- Meanwhile, in a pan, cook the speck with butter and a crushed clove of garlic until it becomes crispy.
- Drain the gnocchetti and zucchini and transfer them to a large bowl or directly into the pan.
- Add the crispy speck, the Casera cheese cubes, the grated Grana, a sprinkle of fresh thyme, and a grind of black pepper.
- Mix well until the cheeses start to melt and serve immediately on very hot plates.
✨ A savory and stretchy first course, perfect for enhancing typical Valtellinese products with taste and simplicity!
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe.
