· recipe ·
Zucchini Gnocchi
Zucchini holds a great deal of water. Once squeezed and cooked dry, its mild flavor and green flecks carry through a soft dough.
Time and servings
- Prep
- 35 min
- Cook
- 115 min
- Total
- 150 min
- Servings
- 4
Nutrition per serving
- Calories
- about 480
- Protein
- 16 g
- Fat
- 17 g
- Carbs
- 67 g
Bake and rice the potatoes
Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Drain and cook the zucchini
Coarsely grate the zucchini, toss it with 1/4 tsp1.5 g, and let it stand for 15 minutes. Squeeze it very firmly in a clean towel, then cook it in a dry skillet until no wet sheen remains. Cool for 10 minutes.
Mix the zucchini-potato dough
Combine the riced potato, dry zucchini, egg yolk, and 1/4 tsp1.5 g of the salt. Fold in the flour just until the green-flecked dough is cohesive and workable.
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.
Prepare the garlic and cheese
Thinly slice the garlic and finely grate the Parmesan before heating the cooking water.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Make the garlic butter
While the water heats, melt the butter over medium-low heat, add the garlic, and cook until fragrant and pale gold. Add the black pepper and remove from direct heat.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Coat and finish
Turn the hot gnocchi through the garlic butter without browning them, then finish with Parmesan and serve immediately.
