Homemade Zucchini Gnocchi in Rustic Tomato Sauce
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Unrated
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Homemade Zucchini Gnocchi in Rustic Tomato Sauce
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Enjoy gnocchi like never before—lighter and more flavorful than ever—made with zucchini and served in a delicious tomato sauce with this unique recipe by Chef Giorgos Tsoulis!
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Ingredients
For the gnocchi:
- 250 g zucchini
- 250 g ricotta cheese
- 350 g all-purpose flour
- salt
- black pepper
For the sauce:
- 500 g cherry tomato
- 1 garlic finely chopped, clove
- 1-2 tbsp basil finely chopped
- 4 tbsp vinegar
- 50 g Parmesan Cheese grated
- salt
- black pepper
- olive oil
Instructions
For the gnocchi:
- In a food processor, blend the zucchini, ricotta, flour, salt, and pepper until smooth.
- Transfer the dough to a pastry bag. Pipe strips of the dough onto a well-floured surface.
- Sprinkle the strips with additional flour and gently roll them with your hands. Cut into small pieces to form gnocchi.
- Bring a large pot of salted water to a boil over medium heat. Reduce heat to a gentle simmer.
- Drop the gnocchi into the water in batches. Once they float to the surface, remove them with a slotted spoon and transfer to a baking dish with a drizzle of olive oil to prevent sticking.
For the sauce:
- Heat a pan over high heat. Add the whole cherry tomatoes and let them char until darkened.
- Lower the heat to medium, add a drizzle of olive oil, and stir in the garlic.
- Deglaze with vinegar, then mash the tomatoes with a spoon to create a rustic sauce.
For the assembly:
- Add the gnocchi to the pan with the sauce. Season with salt and pepper, gently stir, and turn off the heat.
- Stir in the basil and Parmesan.
- Serve hot, drizzled with a little olive oil and a pinch of pepper.
Notes
- Chef’s tip:
- The dough will be quite sticky, so generously flour your work surface before rolling it out.
- The gnocchi are ready when they float to the surface of the water.
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