Delicious and easy to make, the Ricotta and Zucchini Gnocchi without potatoes are perfect for a family lunch or a Sunday with friends.
Few simple steps, the raw ingredients, just blend, mix, and shape the gnocchi.
You can cook them right away or place them on a tray over a cloth and keep them in the fridge for up to one day, then cook them and dress them as you like. This time, we dressed the Ricotta and Zucchini Gnocchi with a fantastic basil cream.
I often make gnocchi with zucchini, trying to vary the versions. Below you will find some delicious ones, and then we’ll go right under the photo, as always, to discover how to prepare these Ricotta and Zucchini Gnocchi!!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
What We Need to Prepare Ricotta and Zucchini Gnocchi
- 1 zucchini (large or 2 small)
- 12 oz cow's milk ricotta
- 1 egg (large)
- 1.5 cups all-purpose flour
- 0.4 cups remilled durum wheat semolina
- 2 pinches salt
- 1 zucchini (small)
- 2 cups basil
- 0.35 oz pine nuts
- to taste coarse salt
- to taste Grana Padano cheese, grated
- 4 tbsps extra virgin olive oil
Tools
- 1 Chopper
- 1 Dough Scraper
Steps
First, wash and trim the zucchinis, then cut them into large pieces.
Place the zucchinis and egg in the glass of an immersion blender and blend well until the zucchinis become a cream.
Add the flour, semolina, salt, and ricotta and mix to combine everything. You will see that the mixture will be quite sticky.
Form a ball, wrap it with plastic wrap, and place it in the fridge to rest for at least 2 hours, so it will firm up.
Then, sprinkle the work surface with remilled semolina, roll out the dough with your hands (you can use a rolling pin).
With a pasta cutter or a knife (or dough scraper), cut 2 cm strips, then cut the strips into gnocchi.
As you cut them, place them on a cloth sprinkled with remilled semolina, bring slightly salted water to a boil to cook the Ricotta and Zucchini Gnocchi.
Drop the gnocchi in the water and once they float, let them simmer for 2 minutes before draining and dressing them.
After washing and trimming the zucchini, blend all the ingredients with an immersion blender.
Dress the gnocchi with the obtained cream and a sprinkle of parmesan. If the cream is too thick, you can add a drizzle of extra virgin olive oil.
Preservation Tips and Variants for Ricotta and Zucchini Gnocchi
Raw, you can store them on a tray covered with a clean cloth sprinkled with semolina in the fridge for 1 day. If you prefer, you can freeze them and then throw them directly into boiling water while still frozen.
You can use any ricotta you like, light, lactose-free, or sheep’s milk.
If you prefer, you can dress the gnocchi simply with melted butter and parmesan, or pesto to your liking, they will also be delicious with tomato sauce.
Other Recipes
If you want to see other types of recipes, you can return to HOME
FAQ (Questions and Answers)
Can I freeze the gnocchi once cooked?
Gnocchi can be frozen only when raw.
How do you cook frozen gnocchi?
Gnocchi of any type should be cooked from frozen, dropped into boiling salted water, NOT thawed and NOT taken out of the freezer in advance.
