The ricotta gnocchi with zucchini cream are light and tasty, then seasoned with the zucchini cream you’ll see how delicious they are, few and simple ingredients for a first course to savor.
The gnocchi not only have potatoes but also ricotta which makes them very light, like a cloud, and then with the delicate zucchini seasoning, they become something unique. We literally fell in love with these gnocchi.
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Below, I’ll leave you other delicious Gnocchi recipes to try for every occasion, and then let’s go right below the photo to discover how to prepare ricotta gnocchi with zucchini cream!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 497.63 (Kcal)
- Carbohydrates 53.82 (g) of which sugars 1.48 (g)
- Proteins 25.45 (g)
- Fat 22.48 (g) of which saturated 10.09 (g)of which unsaturated 5.71 (g)
- Fibers 8.75 (g)
- Sodium 1,350.10 (mg)
Indicative values for a portion of 425 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ricotta Gnocchi with Zucchini Cream
- 14 oz potatoes
- 12 oz ricotta
- 1 egg
- 1 1/4 cups flour
- 1 pinch salt
- 3 zucchini
- 2 pinches salt
- 1/2 cup Parmesan Reggiano DOP
- 2 tbsps extra virgin olive oil
- 1 sprig parsley
How to Prepare Ricotta Gnocchi with Zucchini Cream
Prepare the ricotta and zucchini gnocchi by cooking the potatoes with the skin on until they are very soft, then pass them still hot through the potato ricer which will retain the skin.
Let the potatoes cool and in the meantime drain the ricotta from its preservation whey.
Once the potatoes are cold, mix them in a bowl with the ricotta, the egg, and the flour, barely salting.
Turn the mixture out onto a floured surface and work it quickly, then form sausages slightly thicker than a finger and cut them into pieces.
Sprinkle them with a little flour.
Meanwhile, in a large pan cook the zucchini with very little oil, sliced thinly for 10 minutes, add salt and blend the zucchini adding the parsley and grated cheese.
Once the zucchini cream is ready, put a pot with plenty of lightly salted water on the stove and cook the gnocchi for a few moments until they float to the surface.
Drain them with a slotted spoon directly into a pan where you have kept the zucchini cream warm, toss everything for a few moments, seasoning before serving with freshly chopped chili pepper and…
ENJOY YOUR MEAL
Storage of Ricotta and Zucchini Gnocchi
The gnocchi can be stored in the refrigerator for up to 1 day and can be reheated either in a pan or in the microwave.
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