Zucchini gnocchi, a very simple first course that is prepared in no time. For these gnocchi, you don’t need potatoes, eggs, nor do you need to knead.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Boiling
- Cuisine: Italian
ZUCCHINI GNOCCHI
- 1.1 lbs zucchini
- 2.5 cups all-purpose flour
- 2 tbsps grated Parmesan cheese
- to taste shallot
- to taste basil
- to taste Salt and pepper
Steps
Wash the zucchini, dry them, remove the ends, and dice them.
Salt them and let them drain in a colander, covered with a plate and a weight on top for about an hour.
Then cook them in a pan with a little oil and chopped shallot: 2 minutes on high heat, then cover and continue cooking for 10 minutes on low heat until they are soft.
Remove the lid and finish cooking on high heat to dry any excess water. Let them cool and, once lukewarm, transfer them into a container and blend them. Then pour them into a bowl and add the flour, Parmesan, salt, pepper, and some basil leaves.
Mix with a spoon, the mixture should be firm but sticky.
Transfer it into a piping bag, make a cut at the end, and start forming the gnocchi with scissors directly into boiling salted water.When they float, they are ready. You can season them as you like; I simply dressed them with a light garlic, oil, and cherry tomato sauce 😋
NOTES
You can prepare the dough in advance and store it in the fridge for up to 1 day. Removing excess water from the zucchini is essential to ensure the gnocchi have the right consistency. This step, though seemingly minor, makes a difference! If the water is not removed, the gnocchi dough will be too soft and sticky, and the gnocchi will not hold their shape during cooking. To compensate for excess moisture, more flour is often added to the dough. However, this can compromise the lightness of the gnocchi, making them hard and chewy once cooked, instead of soft and fluffy.
