Zucchini Gnocchi

Zucchini gnocchi is a light and tasty dish, perfect for those who love fresh and delicate flavors. Here’s how to prepare them:

Ingredients

• 500 g of zucchini
• 1 egg
• 100-150 g of flour (or of all-purpose flour or semolina flour, depending on the consistency of the zucchini)
• Salt
• Nutmeg (optional)
• 50 g of grated Parmesan cheese (optional but recommended)
• Butter and sage for the seasoning (or a fresh tomato sauce if you prefer something lighter)

Preparation

1. Wash and grate the zucchini with a coarse grater.
2. Transfer the grated zucchini to a colander, add a little salt and let them rest for about 30 minutes so that they lose their vegetal water.
3. Squeeze the zucchini well to remove excess water. This step is important to avoid making the gnocchi too moist.
4. In a bowl, mix the squeezed zucchini with the egg, nutmeg (if using), grated Parmesan, and start adding the flour little by little until you get a soft dough that can be worked with your hands.
5. On a floured surface, take small portions of dough and form them into cylinders. Cut the cylinders into pieces of about 2 cm to create the gnocchi.
6. Roll each gnocco on a fork or a gnocchi board to give them the typical ridged shape.
7. Bring a pot of salted water to a boil and cook the gnocchi in small quantities at a time. The gnocchi are ready when they float to the top, usually after 1-2 minutes.
8. Remove them with a slotted spoon and season to taste with melted butter and sage leaves or with a simple fresh tomato sauce.

Curiosity

Zucchini gnocchi can be considered a lighter and summery variant of the traditional potato gnocchi. Their delicate flavor goes perfectly with simple condiments that enhance their freshness. In addition, adding Parmesan to the dough gives an extra touch of flavor without weighing down the dish.

To ensure an even more Italian result, you might consider adding a splash of good extra virgin olive oil raw once the gnocchi are plated. Enjoy your meal!