A delicious and very simple main course, the Zucchini Gnocchi without Potatoes prepared with blended raw zucchini are truly delicious.
We seasoned them with cream and parmesan, but you can use any sauce you like, and I bet they would be just as good with a nice tomato sauce.
If, like us, you are overwhelmed with zucchinis this time of year, I recommend preparing them in quantity and freezing them raw, well spread out on a tray, and after a few hours, place them in freezer bags (don’t forget to write the preservation date) so you have a ready-to-cook dish in no time for when you return from work.
Below, I leave you some other gnocchi recipes to try, and then right after the photo, let’s find out how to prepare these Zucchini Gnocchi without Potatoes!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Zucchini Gnocchi without Potatoes
- 14 oz zucchini
- 1.5 cups rice flour
- 0.8 cups all-purpose flour
- 2 pinches salt
- to taste black pepper
- 2 tbsp extra virgin olive oil
- 1 cup fresh liquid cream
- 1.75 oz grated parmesan cheese
- to taste black pepper
Tools
- 1 Blender
- 1 Pot
- 1 Pan
- 1 Bowl
Preparation of Zucchini Gnocchi without Potatoes
To prepare the Zucchini Gnocchi without Potatoes, first wash and trim the zucchinis, then cut them into pieces.
Blend the zucchinis until you have a smooth cream.
In a bowl, pour the zucchini cream, add the rice flour, all-purpose flour, salt, and pepper, and knead.
You’ll obtain a smooth and fairly soft dough, so lightly dust a wooden cutting board and take small portions of dough.
Form a sausage shape as for classic potato gnocchi, we like them small, but you can make them larger if you prefer.
Cut them and place them gradually on a slightly floured towel.
When all the Zucchini Gnocchi are ready, bring plenty of slightly salted water to a boil, and once it boils, cook the gnocchi without stirring for 6 minutes.
Meanwhile, as the Gnocchi without Potatoes cook, heat the extra virgin olive oil in a wide pan, add the fresh cream and grated cheese, and heat well.
After 6 minutes, drain the gnocchi directly into the pan, adding a few tablespoons of the gnocchi’s cooking water.
Toss to flavor everything, sprinkle with freshly ground black pepper, and serve.
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How to Store Gnocchi without Potatoes
You can store them raw in an airtight container in the refrigerator for 1 day, or in the freezer for 1 month.
Other Recipes
If you want to see other types of recipes, you can return to the HOME.
