After showing you how to quickly make alternative gnocchi with raw zucchini a few days ago, here’s a delicious way to dress them up and present them to your guests! The idea is to use the same vegetables paired with arugula for an equally alternative and all-around pesto, rich in flavor and creamy yet delicate texture! A dressing that is prepared in 5 minutes, considering that everything is put raw in a mixer and it’s done! Try them because they’re out of this world!
If gnocchi are your passion, here are a few more alternative ideas to the usual classic potato gnocchi:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2-3 people
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients:
- 200 g zucchini (approx. 1 large or 2 small)
- 180 g flour
- 2 pinches salt
- 80 g arugula
- 1/2 zucchini
- 50 g grated Grana Padano
- 30 g Sicilian pecorino
- 40 g almonds
- to taste garlic powder
- 60 ml extra virgin olive oil
- 1 pinch salt
- to taste salted ricotta (grated)
- to taste arugula
Tools:
- 1 Cutting Board
- 1 Knife
- 1 Mixer
- 1 Dough Scraper
- 1 Pot
- 1 Slotted Spoon
Steps:
First, start by preparing the zucchini gnocchi, carefully following all the steps of this recipe (fig. 1).
Separately, in a mixer, place the well-washed and drained arugula and the half zucchini cut into chunks (fig. 2). Also add the almonds, pecorino, Grana Padano, garlic powder, and a pinch of salt, then blend in several bursts while adding the oil in a thin stream (fig. 3).
You should obtain a fairly consistent uniform mixture, which you will then dilute with the cooking water (fig. 4). In a large pot, bring water to a boil, lightly salt it, and drop the gnocchi in batches. After a few minutes, they will begin to float, indicating they are cooked. Use a slotted spoon to remove them (fig. 5).
Transfer them to a wok along with your arugula and zucchini pesto and dilute with a couple of ladles of gnocchi cooking water (fig. 6).
Let them flavor for a couple of minutes and plate, garnishing with a handful of arugula with stems removed and a sprinkle of grated salted ricotta.
And voilà… your zucchini gnocchi with arugula and zucchini pesto are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Tips, Notes, and Suggestions
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