Quick zucchini gnocchi, a variation on the classic potato gnocchi recipe: light, tasty and easy to prepare, perfect for an everyday lunch or a family Sunday. When we say gnocchi, we usually think of the classic version. This type of fresh pasta, however, is very versatile and lends itself to many variations in which the dough can be enriched with seasonal vegetables. After trying them with pumpkin, broccoli and peppers, today I leave you my version with zucchini. The recipe is quick and, to make it, I cooked the zucchini in a pan with oil, salt and pepper. Once cooked, I mashed them with a fork and squeezed them to remove all the cooking water. This step is essential to obtain a correct dough, not too wet and difficult to work. Cooked in plenty of salted water, you can then dress them as you prefer. I chose to dress them with butter and sage, my favorite sauce for this type of fresh pasta. And now, let’s go to the kitchen together, because the quick zucchini gnocchi will be ready in a click!
If you’re interested in other gnocchi recipes, also read:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 2 Minutes
- Portions: 1 Serving
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 444.08 (Kcal)
- Carbohydrates 46.68 (g) of which sugars 1.22 (g)
- Proteins 13.35 (g)
- Fat 25.09 (g) of which saturated 11.04 (g)of which unsaturated 5.49 (g)
- Fibers 3.23 (g)
- Sodium 1,597.84 (mg)
Indicative values for a portion of 151 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
- 3 zucchini
- 1 cup all-purpose flour
- 1 1/2 tbsp extra virgin olive oil
- salt (to taste)
- pepper (to taste)
- 3 tbsp grated Parmesan
- 2 tbsp butter
- sage (to taste)
Tools
- Deep saucepan
- Frying pan
- Bowl
- Cutting board
- Knife
Steps
First of all, clean the zucchini. Trim the ends and cut them into small pieces. Heat the oil in a frying pan and add the previously cut zucchini. Season with salt and pepper and cook them for 10 minutes with the lid on, stirring occasionally, until they are soft.
Then transfer them to a bowl lined with a kitchen towel, let them cool slightly and mash them with a fork. Squeeze them afterwards until they lose all their water, and transfer them to a clean bowl. Add the grated cheese and the flour. Add the flour little by little, and knead until you obtain a smooth, soft dough.
Divide the dough into 4 parts, dust the work surface with a little flour and form rolls. From these strips, cut the gnocchi. Roll them between the palms of your hands until you give them a round shape and lay them on a tray dusted with flour.
Bring a large pot of salted water to a boil. In a separate pan, melt the butter, add the sage and sauté for a few minutes until the sage is golden. Drop the gnocchi into the boiling water and, as soon as they come to the surface, remove them with a slotted spoon. Transfer them to the pan with butter and sage. Add a little of the gnocchi cooking water and toss for a few minutes.
The zucchini gnocchi are ready! Serve them with plenty of grated cheese and a sprinkle of pepper, if you like.
Storage and tips for quick zucchini gnocchi
Quick zucchini gnocchi can be stored in the refrigerator for 1 to 2 days in a container with a lid. You can freeze them raw by arranging them on a tray in the freezer for 1 hour. After that, you can transfer them to a suitable bag and store them in the freezer. This way they keep for about 1 month.
FAQ Questions and Answers for quick zucchini gnocchi
Can I replace all-purpose flour with a gluten-free one?
Yes. You can use rice flour as an alternative to all-purpose flour.
