Soft and tasty ricotta and zucchini gnocchi without potatoes: everyone will ask for seconds: easy and quick main dish, ready in a few minutes, incredibly tasty, perfect for the whole family, an alternative to classic ricotta gnocchi
It is a very simple dough characterized by three main ingredients: zucchini, ricotta, and flour, and you can also consider it a vegetarian dish. They remind me a lot of ricotta gnocchi with zucchini and sausages.
A perfect recipe to enjoy during the Summer, especially when zucchini are in season. I dressed the ricotta gnocchi with a light sauce made with fresh tomatoes and basil but they are also delicious with butter and sage. However, if you like stronger flavors, you can dress them like the ricotta gnocchi with sage, sausage, and mushrooms
If you too are a fan of gnocchi without potatoes, light and quick, then you must also try ricotta gnocchi with peppers or asparagus gnocchi with tomato and basil. But if you want to prepare a main dish that will conquer everyone at the first taste, then I recommend trying the ricotta and zucchini gnocchi, and I’m sure everyone will ask for seconds.
Let’s see what we need and how to prepare soft and tasty ricotta and zucchini gnocchi without potatoes: easy and quick main dish
HERE ARE SOME RECIPES TO MAKE QUICK AND EASY RICOTTA GNOCCHI
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
Light and quick ricotta and zucchini gnocchi without potatoes, ready in a few minutes
- 4 zucchini
- 10.5 oz ricotta (I use sheep's milk ricotta)
- flour (as needed)
- salt
- 2 tablespoons Parmesan cheese
- pepper (optional)
- piccadilly tomatoes (but you can use your preferred type)
- 1 clove onion
- basil (as much as you like)
- extra virgin olive oil
- salt
Tools
HERE’S WHAT WE NEED
- 1 Pan
- 1 Bowl
Steps
HOW TO MAKE SOFT GNOCCHI WITHOUT POTATOES
MAKE THE DOUGH: Wash the zucchini and grate them using a grater with large holes, then squeeze them well to remove the water, put them in a bowl, add the ricotta, salt, pepper if you want, and Parmesan cheese. Start mixing and gradually add the flour as needed to make a soft dough. It should not be like a shortcrust pastry but soft and a bit sticky. Let it rest in the fridge for 1 hour.
PREPARE THE QUICK SAUCE: Meanwhile, sauté the onion in a large pan with the oil, and if you like, you can add some chili pepper. Add the washed and chopped tomatoes, season with salt, and add a good amount of basil, mix well, and cook for at least 20 minutes, just enough time for the tomatoes to soften a bit.
MAKE AND COOK THE GNOCCHI: Boil water to cook the gnocchi and meanwhile, prepare them. With the dough, make small balls, the size is up to you; mine are large. As soon as the water boils, cook the gnocchi a few at a time and drain them as soon as they float to the surface. Toss them into the pan with the sauce, continue like this until you have finished cooking all the gnocchi. Mix everything well in the pan, add more basil for flavor, and enjoy these delights.
READ BELOW SOME USEFUL TIPS
TIPS AND VARIATIONS
As I wrote above, the dough should not be like a shortcrust pastry but slightly sticky. Add the flour gradually. The size of the gnocchi is up to you; as you can see in the photo above, mine are rather large.
FREQUENTLY ASKED QUESTIONS
CAN I USE COW’S MILK RICOTTA?
YES, CERTAINLY
