Zucchini gnocchi without eggs in the dough, with basil among the ingredients.
A simple recipe to make that doesn’t require cooking the zucchini and being egg-free, it’s suitable for many people.
To dress these zucchinis, you can choose the classic butter and sage or enjoy them with oil and parmesan and they will be just as delicious because they are truly full of flavor.
The only caution is to squeeze the zucchini very well and always keep some flour nearby in case the dough becomes too soft and sticky.
For the cooking, at the bottom of the recipe, I also leave you the timings and the method.
Here below I leave you my collection of first courses with zucchini, with many alternatives and ideas to draw inspiration from.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 8.8 oz zucchini (weight after grated and squeezed)
- 2 cups all-purpose flour (plus extra for dusting the plate or tray to hold them.)
- to taste fine salt
- 0.14 oz basil (washed and dried)
Tools
- 1 Knife
- 1 Cutting board
- 1 Grater
- 1 Bowl
- 1 Plate
Steps
To make the Zucchini Gnocchi without eggs in the dough, wash, dry, and trim the zucchini.
Grate them into a bowl and then squeeze them well to remove the excess water.
Add the washed basil, after gently drying it, tearing it roughly.
Add the salt and blend until you achieve a rather creamy consistency.
Pour in the flour and work until you get a homogeneous dough.
If it is too sticky, add a little flour at a time until you get the desired consistency.
From the dough, shape small balls that are not too small and place them on a lightly floured plate or tray.
Store in the refrigerator until it’s time to cook them, covered with a dish towel.
For cooking, cook the gnocchi in plenty of salted water for 5 minutes per batch, adding them little by little. Dress to taste once drained.
