Green gnocchi with vegetable ragù, one of those dishes born by chance but with unexpected success.
In the gnocchi dough, I put zucchini, but grated. I know many of you cook them and then add them to the dough, but this way they are tastier and prepared much faster.
I have indicated the cooking time in the recipe, but it depends a lot on whether the dough will be firmer or softer.
They certainly won’t cook in 2-3 minutes like the ones from the supermarket, but they will be really delicious.
Have I convinced you to try making them as well?
I believe so, you won’t regret it, they are truly special, especially with the dressing I made, they were really superb.
The recipe seems long, but honestly, it takes more time to explain it than to make it.
In the photo, you can’t see much of the green color of the gnocchi, but in reality, it’s the right color needed for the dish.
If you make this or any of my other recipes on my blog, feel free to send me your photos, and I will post them on my Facebook page with your name.
Approximately 506 Kcal per person
- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Slow cooking, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Green Gnocchi with Vegetable Ragù
- 1 medium zucchini (approximately 8 oz)
- 1 egg (medium)
- 1 pinch salt
- 1/3 cup water
- 3 1/2 cups all-purpose flour (+ 1/4 cup for the work surface)
- 1 large onion (approximately 4 oz)
- 2 carrots (approximately 3 oz)
- 3 bell peppers (1 red, 1 yellow, and 1 green – weight about 18 oz)
- 1 1/3 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 vegetable cutter
Preparation of Green Gnocchi with Vegetable Ragù
Wash the bell peppers and remove the stems and seeds, peel the carrots and onion, then cut each vegetable into small cubes. I used the nicer dyser, so it was done in no time.
In a non-stick pan, add the oil, heat the pan, and add the chopped vegetables, let them cook for a few minutes, then season with salt and pepper, mix well and let them cook for another couple of minutes.
Finally, add the chopped parsley, mix and continue cooking on low heat, adding a splash of water if necessary, the vegetables should be nice and soft at the end of cooking.
Preparation of the gnocchi
In a bowl, using a grater, grate the previously washed zucchini, then add the water, egg, salt, and mix a little, add the required flour and work the dough.
Pour onto a floured work table and complete the work by obtaining a soft but not sticky ball.
Take pieces of dough and form cords about a finger thick, helping yourself by flouring your hands, then cut each cord into small pieces to obtain gnocchi.
Flour the gnocchi well on the work surface so as not to make them stick together.
Final preparation
Bring salted water to a boil for the gnocchi, and in the meantime, the sauce will be ready, so turn it off and only turn it back on when we drain the gnocchi.
When the water boils, put the gnocchi in, trying to remove the flour, when the gnocchi come to the surface they should be cooked, but it will take about 8 minutes, however, taste to check.
Once the gnocchi are cooked, drain them and pour them into the pan with the sauce and complete cooking, just enough time to mix the gnocchi well with the sauce.
Serve hot and enjoy.
