Zucchini gnocchi are a first course with a delicate flavor: delicious soft and tasty bites to prepare without potatoes, perfect for the spring table. Enjoy them simply with butter and sage if you want to fully appreciate their taste, but I assure you that zucchini gnocchi pair perfectly with a white ragù, or you can prepare them alla sorrentina, dress them with a basil pesto, or with a tomato sauce.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 zucchinis
- 2 tablespoons extra virgin olive oil
- 1/2 red onion
- 1 pinch salt
- 2 tablespoons grated Parmesan cheese
- 1 1/4 cups flour
- 2 tablespoons butter
- 3 leaves sage
Tools
- 1 Skillet
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Blender
- 1 Bowl
- 1 Low-Edge Casserole
- 1 Pasta Pot
- 1 Slotted Spoon
Steps
Wash the zucchinis, dry them, remove the ends, and cut into small cubes. Heat the oil in a skillet and gently cook the finely sliced onion over low heat. Add the zucchinis and cook until they are soft (about fifteen minutes). Season with salt. Let cool for a few minutes, then blend with the Parmesan cheese. Transfer to a bowl and let cool completely. Add the flour and work the mixture until smooth, soft but not sticky dough is obtained. Take small pieces of dough and form ropes, then cut each rope into small parts to form the gnocchi. Boil them in salted boiling water: they need to cook for a few minutes after they float to the surface. Meanwhile, as the gnocchi cook, melt the butter with the sage in a casserole, and once the gnocchi are drained, toss them directly in the sauce. Serve hot. If desired, you can add grated Parmesan cheese.
