Zucchini gnocchi

Name: Zucchini gnocchi
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Ingredients: Potatoes 1.2 lbs; Fine salt to taste; Sweet Paprika 1 tsp; Eggs (1 medium) 2 oz; Grana Padano PDO cheese 2.1 oz; Type 00 flour 2.6 cups; Zucchini to clean 4 cups; Garlic 1 clove; Thyme 5 sprigs; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste

it de br es fr

534

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 534
Carbohydrates g 88
of which sugars g 4.9
Protein g 20.1
Fats g 11.3
of which saturated fat g 4.06
Fiber g 6.1
Cholesterol mg 69
Sodium mg 432

Difficulty: Average
Prep time: 40 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Zucchini gnocchi brings a fresh vibe to the classic Italian dumpling. Really good stuff. Instead of just sticking with potatoes, this easy zucchini gnocchi recipe mixes in fresh zucchini, giving the dough a lovely green color and a light, summery flavor. And here's the thing, the addition of eggs makes it different from some traditional potato gnocchi recipes you might find in regions of Italy. But this tweak? It gives it a tender texture and slightly moist bite. Seriously good. What’s great about homemade zucchini gnocchi is how it feels lighter, especially in warmer months, when paired with simple sauces like melted butter and sage or a quick, herby pesto.

The freshness from the zucchini really stands out, making each bite feel a bit more crisp and delicate than the usual version. In Italian kitchens, creativity with gnocchi is a tradition—people swap in ingredients based on what’s in season. Pretty simple, right? Once you master shaping these soft, pillowy dumplings, the door opens for countless variations. Really, countless. You might toss in ricotta, or swap in veggies like pumpkin or beetroot, and even try chestnuts or eggplant for a unique spin.

Zucchini gnocchi pairs beautifully with light vegetarian sauces, and its simple flavors let the sweet and slightly earthy notes of zucchini shine. For anyone who loves Italian zucchini recipes or wants a healthy zucchini gnocchi that feels different from the usual pasta night, this dish is perfect for mixing things up. You get to taste that classic comfort while still enjoying something fresh and special. And you know, because it’s so hands-on, each batch gets a little better with practice. For sure. Before long, you'll be coming up with your own favorite twists, just like Italian families do.

With ingredients like ricotta, turmeric and even eggplant with tomato and basil, the possibilities are endless. No question. Making this a versatile choice for those who love to experiment in the kitchen. Whether you are a seasoned cook or a newbie, this dish is an inviting and delicious way to explore Italian cooking traditions with a modern twist. Can't go wrong.

INGREDIENTS

534

Calories per serving

Potatoes 1.2 lbs (550 g)

Fine salt to taste

Sweet Paprika 1 tsp

Eggs 2 oz (57 g) - (1 medium)

Grana Padano PDO cheese 2.1 oz (60 g)

Type 00 flour 2.6 cups (320 g)

for the zucchini: Zucchini 4 cups (550 g) - to clean; Garlic 1 clove; Thyme 5 sprigs; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste

Preparation

How to prepare Zucchini gnocchi

To prepare the zucchini gnocchi, start by boiling the potatoes for about 50 minutes or until they are soft 1. Test the cooking with a fork to check the consistency. Meanwhile, wash the zucchini, trim them, and cut them into slices 2, you will get about 18 oz. In a pan, pour the oil and add the garlic 3, let it flavor for a few moments,

then add the zucchini. Salt 4, pepper, flavor with thyme leaves 5 and cook the zucchini for about 10 minutes over medium heat, or until they are cooked. The time varies based on the size of the zucchini 6.

Remove the garlic 7, pour the zucchini into a tall-sided glass 8 and blend with an immersion blender 9,

to create a puree 10 then pass it through a sieve 11 and set it aside to cool. Now pour the flour on the work surface, add the cooked and now cold potatoes, passed through a potato ricer 12.

Add the zucchini puree 13, paprika 14, and grated cheese 15.

Finally, incorporate the whole egg 16. Knead energetically 17 until you obtain a homogeneous dough 18.

The dough will be very delicate and soft, take a piece of dough and form small logs. Cut the logs into pieces about 0.75 inches 20 and gently pass the gnocchi over the gnocchi board 21. Cover a tray with a clean cloth and dusted with flour, place the ridged gnocchi well-spaced. Continue until you have finished the dough and then proceed with cooking, pairing the zucchini gnocchi with the seasonings you prefer!

Storage

We recommend consuming the zucchini gnocchi immediately. The dough is quite delicate, so we do not recommend freezing it.

Advice

To best savor the unique taste of these zucchini gnocchi, we suggest dressing them simply, for example with oil and sage. To better work the dough, we recommend letting both the zucchini and potatoes cool before adding them to the mixture.

For the translation of some texts, artificial intelligence tools may have been used.