Zucchini Gnocchi
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
216 kcal
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Cuisine
Italian-American Fussion
Zucchini Gnocchi
Description
Zucchini Gnocchi is a delicate preparation that uses grated zucchini cooked until soft and drained of excess water to form a dough with flour and Pecorino Romano cheese. By rolling the dough into ropes and slicing into pieces, the gnocchi retain a tender yet slightly firm bite when cooked in olive oil rather than boiled. The Pecorino adds a salty, nutty note that complements the mild, fresh zucchini base. Served with marinara sauce, the dish presents a lightly sauced gnocchi experience with a soft texture and subtle flavor contrast between the cheese and the fresh vegetables.
The cooking method of covering and stirring zucchini until very soft helps reduce moisture before squeezing, which is critical to prevent soggy dough and achieve the right consistency. Rolling and cutting the dough into even pieces makes for uniform cooking. Pan-frying in two batches with an olive oil spray helps provide a light, non-greasy finish to the gnocchi.
This zucchini gnocchi can be served as a vegetarian main or side dish, pairing well with a simple tomato-based sauce and fresh herbs like basil. The recipe focuses on making the gnocchi tender without heavy dough ingredients, highlighting the zucchini’s natural texture along with the sharpness of Pecorino.
Ingredients
- 3 pounds zucchini (grated with the large holes of a box grater)
- 3/4 cup all-purpose or gluten-free flour (plus more for dusting)
- 1/4 cup Pecorino Romano cheese plus more for serving, grated
- 1 teaspoon kosher salt (plus more for sprinkling)
- olive oil spray form
- 2 cups marinara sauce (jarred or homemade)
- basil (optional for serving)
Instructions
- Add zucchini to a large deep skillet or pot and cook, covered until tender and soft, about 8 to 12 minutes stirring. Set aside to cool.
- Place the zucchini in a dish towel and squeeze out as much excess water as possible then place in a large bowl.
- Add the flour, cheese and salt into the bowl with the zucchini and mix with a fork at first, then using your hands to fold and squeeze everything together into a dough.
- Dust a work surface with flour, then separate the dough into 8 equal pieces, about 2 3/4 ounces each. One at a time, roll each ball into a ½-inch-thick rope 10 inches long and set aside. Continue until all the dough is used up.
- Next, cut each rope into 13 equal sized (gnocchi-like) pieces, slightly nudging the pieces apart so they’re not touching. You should get about 108 pieces total. If at any point the dough becomes too sticky to work with, add flour to your hands.
- In two batches, liberally spray a large a skillet with oil and warm over medium heat. Place half of the gnocchi on the hot skillet (if the pieces stick together just slice them apart in the skillet using the spatula). Do not overcrowd the pan; you’ll need to cook the gnocchi in two batches.
- Let the gnocchi sit in the hot pan undisturbed for 2 minutes, then gently flip using a spoon or tongs, being careful not to squish them. Sprinkle salt over the tops and continue to cook for another 2 to 4 minutes or until desired doneness.
- Set aside and repeat with remaining gnocchi, then add everything back to the skillet and pour the marinara over everything, give a stir and serve topped with optional grated cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1/4 of recipe, about 27 pieces | |
| Calories | 216kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 7.5g | 15% |
| Fat | 4g | 6% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 5mg | 2% |
| Sodium | 679.5mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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