Potato gnocchi stuffed with cheese – 55000 Recipes. Passion for food

Potato gnocchi stuffed with cheese

Gnocchi are an Italian food made from potatoes, an alternative to pasta, especially for gluten intolerant people.


  • 800 g of potatoes
  • 150 g of raw ham
  • 200 g Grana Padano Riserva
  • 2 eggs
  • 3 zucchini
  • 1 tablespoon almonds
  • 1 tablespoon pine nuts
  • extra virgin olive oil
  • fresh basil
  • flour
  • Sol
  • Pepper


As the main ingredient in gnocchi (Italian gnocchi) are potatoes, they are a source of carbohydrates and provide a large amount of energy.


  1. Boil the potatoes in very salted water. Once cooled, peel them and mash them into a puree.
  2. In a bowl, add an egg and a little flour to the puree and work with your hands until you get a smooth, non-stick dough.
  3. In a blender, mix the ham with half of the grated Grana Padano Riserva and egg until a thick and homogeneous cream is obtained.
  4. Make the gnocchi with the dough and arrange them on a floured pastry board. Divide it into several pieces and with your hands we form cylinders with a diameter of about 3 cm.
  5. With a knife, cut the gnocchi to a length of 3 cm and fill them in the center with ham cream, using a pastry bag. Close the gnocchi tightly with your fingers to get a lot of round balls and let them rest in the fridge for 30 minutes, on a floured baking tray covered with plastic wrap.
    Prepare the zucchini pesto by putting the grated zucchini, almonds, pine nuts, grated Grana Padano Riserva, basil leaves and a trickle of extra virgin olive oil in a blender. Mix everything until you get a smooth and smooth cream. Season with salt and pepper if necessary.
  6. Cook the gnocchi in plenty of salted water for 2-3 minutes.
  7. Serve hot with zucchini pesto, garnished with basil leaves.

Thanks for reading.
David from 55000 Recipes

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