Mediterranean Gnocchi

Name: Mediterranean Gnocchi
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: Potatoes 2.2 lbs; Type 00 flour 2 &frac13; cups; Eggs medium 1; Fine salt 2 pinches; Carrots 1 ¼ cup; Zucchini 1 ½ cup; Eggplant 10.5 oz; Fresh scallion ½ cup; Extra virgin olive oil 3 tbsp; Fine salt to taste; Black pepper to taste; Type 00 flour to taste

it de es fr br

598

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 598
Carbohydrates g 102
of which sugars g 8.3
Protein g 16.3
Fats g 13.9
of which saturated fat g 2.43
Fiber g 9.1
Cholesterol mg 51
Sodium mg 485

Difficulty: Easy
Prep time: 40 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Mediterranean gnocchi is such a summer favorite in southern Italy, really bringing together a fantastic mix of tender potato dumplings and colorful, crispy vegetables. Seriously good stuff. This dish is straight from the heart of the region, using whatever’s fresh and in season—think zucchini, bell peppers, and cherry tomatoes, all sautéed till they hit the perfect balance of crunchy and juicy. The gnocchi’s softness? It’s a satisfying contrast in every bite. Really. It’s light yet filling, perfect for warm weather when you crave something that won’t weigh you down. And listen, toss in some herbs like basil or oregano, and your kitchen will fill with an amazing Mediterranean aroma—really really nice. Some folks even add feta or olives for a salty kick. Or, you know, try a Mediterranean gnocchi with chicken twist for extra protein.

Regional variations across the south add unique spins to this Mediterranean gnocchi dish. In certain areas, you might encounter beetroot gnocchi instead of the classic potato version, offering a moist, earthy flavor and a pop of color. And the sauce? So good. Others might whip up a Mediterranean gnocchi skillet or a gnocchi salad, depending on what’s available and what mood strikes them. The versatility here is part of its charm—pretty much. You can swap in different veggies or try a Mediterranean gnocchi bake for something more comforting. Thing is, the focus is always on keeping it light, fresh and full of aromatic ingredients, true to Mediterranean cooking traditions. Anyone looking for new pasta adventures will find this dish inspiring, often leading them to explore other flavorful combinations. Dishes like this highlight why so many people are drawn to the sunny and colorful flavors of southern Italy—where culinary traditions are celebrated with every meal. For real.

INGREDIENTS

598

Calories per serving

Ingredients for the gnocchi: Potatoes 2.2 lbs (1 kg); Type 00 flour 2 ⅓ cups (300 g); Eggs 1 - medium; Fine salt 2 pinches

for seasoning: Carrots 1 ¼ cup (150 g); Zucchini 1 ½ cup (180 g); Eggplant 10.5 oz (300 g); Fresh scallion ½ cup (50 g); Extra virgin olive oil 3 tbsp (40 g); Fine salt to taste; Black pepper to taste

for dusting the work surface: Type 00 flour to taste

Preparation

How to prepare Mediterranean Gnocchi

To prepare Mediterranean gnocchi, the first thing to do is prepare the potatoes: wash them and, without peeling, put them in a pot with salted water and let them boil 1. While still hot, peel them 2, and sift the flour in a bowl 3

and add the mashed potatoes 4. Add a pinch of salt, the flour, and start kneading the mixture to combine the ingredients. At this point, add a beaten egg 5 and continue kneading until you get a smooth and compact dough, then continue kneading on a floured work surface 6.

Form long strands, which you cut with a dough scraper (or a knife) into pieces the size of a large hazelnut 7. Finally, create the characteristic ridges of the gnocchi by rolling each one on a fork or using a gnocchi board 8. Place the gnocchi on a floured tray 9.

In the meantime, take care of the seasoning: wash the vegetables, slice the white part of the spring onion into thin strips 10, peel and cut the carrots into thin sticks 11, and lastly, cut the zucchini 12

and the eggplant 13. Heat a little oil in a pan, add the spring onion and carrots 14, and sauté them for 5 minutes, then add salt, pepper, and the zucchini 15

and the eggplant 16, continue cooking 17 for another 10 minutes, the vegetables should remain crunchy. Place a pot of salted water on the stove and bring it to a boil, pour in the gnocchi 18 and cook them for a few minutes,

as soon as the gnocchi rise to the surface, scoop them out with a slotted spoon 19 directly into the pan with the seasoning 20, let the Mediterranean gnocchi absorb the flavors for a few moments and then serve them hot 21.

Storage

Once cooked, store the Mediterranean gnocchi in the refrigerator, in an airtight container, for up to a couple of days. You can prepare them in advance without seasoning and freeze them by placing them in the freezer before cooking: place them on a tray and then, when they are frozen, transfer them to suitable food bags. In this way, you will avoid the gnocchi from sticking together. You can freeze the cooked vegetables separately if you have used fresh ingredients.