Servings
Font
Back
0.0 from 0 votes

Homemade Zucchini Gnocchi in Rustic Tomato Sauce

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6 servings
Course: Main Course
Cuisine: Italian

Ingredients

For the gnocchi:
  • 250 g zucchini
  • 250 g ricotta
  • 350 g all-purpose flour
  • salt
  • pepper
For the sauce:
  • 500 g cherry tomatoes
  • 1 garlic clove finely chopped
  • 1-2 tbsp basil finely chopped
  • 4 tbsp vinegar
  • 50 g grated parmesan
  • salt
  • pepper
  • olive oil

Instructions

For the gnocchi:
    Cup of Yum
  1. In a food processor, blend the zucchini, ricotta, flour, salt, and pepper until smooth.
  2. Transfer the dough to a pastry bag. Pipe strips of the dough onto a well-floured surface.
  3. Sprinkle the strips with additional flour and gently roll them with your hands. Cut into small pieces to form gnocchi.
  4. Bring a large pot of salted water to a boil over medium heat. Reduce heat to a gentle simmer.
  5. 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:
  1. Heat a pan over high heat. Add the whole cherry tomatoes and let them char until darkened.
  2. Lower the heat to medium, add a drizzle of olive oil, and stir in the garlic.
  3. Deglaze with vinegar, then mash the tomatoes with a spoon to create a rustic sauce.
For the assembly:
  1. Add the gnocchi to the pan with the sauce. Season with salt and pepper, gently stir, and turn off the heat.
  2. Stir in the basil and Parmesan.
  3. 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.