Wash the courgettes thoroughly and cut them into thin slices.
In a large skillet, heat 1 tablespoon extra virgin olive oil over medium heat.
Add the courgettes and cook for about 5-7 minutes, until tender and lightly golden.
Season with salt and black pepper to taste.
Adding Smoked Salmon:
Cut the smoked salmon into thin strips or pieces.
Add to the zucchini in the pan and cook for another 2 minutes, stirring gently to blend the flavors.
Cooking the Gnocchetti:
Bring a pot of salted water to the boil.
Pour in the gnocchi and cook them according to the instructions on the package, usually until they float to the surface.
Drain them immediately to avoid overcooking.
Assembling the Plate:
Transfer the drained gnocchi to the pan with the courgettes and salmon.
Add the Philadelphia and mix gently over low heat until the cheese melts, creating a creamy sauce that envelops the gnocchi.
If the sauce is too thick, add a spoonful of the gnocchi cooking water to adjust the consistency.
Service:
Divide the gnocchi among the plates and, if desired, sprinkle with an additional grinding of black pepper or garnish with fresh herbs such as parsley or dill.
Serve immediately to best enjoy the creaminess and flavor of the dish.
