Ingredients :

• Zucchini — Choose small or medium ones — large ones have too much water and little flavor. The smaller they are, the denser and sweeter the flesh. Cut them into thin slices, about 3-4 mm. Too thick, and they won’t fry properly; too thin, and they disappear into the sauce.
• Provolone — This is the key cheese for Nerano. Provolone del Monaco is the original, but it’s hard to find. A classic mild provolone from the supermarket works perfectly, mixed with grated Parmesan for salt and depth. Grate it very finely — large chunks won’t melt properly and will result in a grainy texture.
• Gnocchi — Fresh is better, no hesitation. Those from the refrigerated section have a softer texture, cook in 2-3 minutes, and absorb the sauce better. Dried gnocchi also work, but watch the cooking time carefully — they can quickly become mushy if left a minute too long.
• Butter — It plays a dual role: it enriches the sauce and helps the emulsion hold. Use high-quality butter, at least 82% fat. You can really taste the difference in the final result — low-end butter yields a sauce that struggles to bind.