Ever had one of those moments where you spot some zucchini at the back of the fridge and wonder how to make them extraordinary? Gnocchi Nerano is the answer. A dish born in a small village on the Amalfi Coast that works wonders with almost nothing.
Imagine a bowl of gnocchi coated in an ivory cream sauce, almost pearlescent when the light hits it. The zucchini slices have melted into the mass, turning a deep olive green, almost translucent. The cheese still pulls slightly when you dive your fork in — that thin string that snaps just before giving way. And it smells like slightly nutty butter, with that milky and slightly spicy base of provolone.
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