Today I want to leave you with a quick and super easy idea to prepare alternative gnocchi compared to the classic potato ones. These are zucchini gnocchi, a delicious and very simple main dish prepared with raw blended zucchini, making it perfect for unexpected guests or when you have little time to spend in the kitchen. In a few easy steps, you will bring to the table a light, tasty, economical dish that’s dietitian-approved! Despite the extreme ease of preparation, for a good result, you need to pay attention to one thing: add the flour gradually, as it depends a lot on how much water the zucchini will have retained. You can pair these gnocchi with any sauce you like, whether simply with butter and sage, with fresh tomato sauce, or as I did, with an arugula pesto that I will show you in the coming days, also made quickly in the same mixer. So unleash your creativity and put on your apron!
Below, I leave you with other alternative gnocchi recipes to try:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2-3 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients:
- 8.8 oz zucchini (about 1 large, net 7 oz)
- 1.8 cups type 1 flour (or spelt flour + q.s.)
- 1 pinch salt
Tools:
- 1 Cutting board
- 1 Knife
- 1 Mixer
- 1 Scraper
Steps:
To prepare the raw zucchini gnocchi without potatoes first wash and trim the zucchini then cut them into fairly small pieces (fig. 1).
Transfer the zucchini into a mixer, add about 1.6 cups of flour gradually with a pinch of salt, and blend in pulses (fig. 2). You will obtain a fairly soft mixture, so transfer it to a work surface sprinkled with the remaining 0.2 cups of flour and continue to work the mixture (fig. 3).
Knead until you get a soft but fairly compact dough, although still slightly sticky, it’s normal (fig. 4), then take small portions of the dough, sprinkle with a little more flour, and form a rope as you would for classic potato gnocchi (fig. 5).
Cut it into pieces with the help of a scraper and place them on a lightly floured cutting board or towel (fig. 6). Always with a little flour, gently press them with the tines of a fork or roll them on a gnocchi board (fig. 7).
And voilà… your raw zucchini gnocchi without potatoes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can prepare the raw zucchini gnocchi the day before and store them inside the floured towel or in a large airtight container, also well floured.
