· recipe ·
Pan-Fried Zucchini Gnocchi with Marinara
Browning tells you about the outside of a dumpling; an egg-bound zucchini center needs attention too.
Time and servings
- Prep
- 55 min
- Cook
- 85 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 540
- Protein
- 24 g
- Fat
- 26 g
- Carbs
- 54 g
Drain the zucchini
Coarsely grate the zucchini, toss it with 1/2 tsp3 g, and let it stand for 20 minutes. Squeeze it repeatedly in a clean towel until it is reduced to a compact, barely damp mass.
Cook the zucchini dry
Cook the squeezed zucchini in a wide dry skillet over medium heat, stirring, until no steam rises and the mass leaves the pan cleanly. Spread it out and cool completely.
Mix the direct-fry dough
Finely grate the Parmesan and reserve 2 oz60 g for serving. Mix the remaining 3 oz85 g with the cool zucchini, egg, 1/2 tsp3 g of the salt, and flour. Fold only until the dough holds together; this formula contains no potato.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the marinara
Thinly slice the garlic. Warm half the olive oil in a saucepan, cook half the garlic until fragrant, then add the tomatoes and black pepper. Simmer until spoonable, crush the tomatoes, and tear in the basil.
Pan-cook the gnocchi directly
Warm the remaining olive oil in a skillet over medium heat. Arrange the shaped raw gnocchi in a single layer and cook, turning each piece, until browned on multiple sides and the center reaches 160°F71°C. Add the remaining garlic for the final minute.
Serve with marinara
Spoon the hot marinara onto a platter, arrange the pan-cooked gnocchi over it so their ridges stay visible, and scatter the reserved Parmesan on top.
