I recently found myself with a surplus of zucchini, thanks to an overly ambitious gardening attempt—who knew they could grow so large and plentiful? Anyway, this creamy zucchini gnocchi recipe was a delightful solution to my zucchini overload. It’s simple, filling, and, dare I say, the epitome of comfort food, with its velvety sauce embracing each pillowy gnocchi like a warm hug on a chilly evening.
Steps
- Begin by cooking the grated zucchini in a large, covered skillet or pot over medium heat until it becomes tender, which should take about 8 to 12 minutes. Once cooked, allow it to cool before proceeding.
- Place the cooled zucchini in a dish towel and squeeze out as much excess moisture as possible. Transfer the squeezed zucchini to a large mixing bowl.
- In the bowl with the zucchini, add the flour, cheese, and salt. Initially mix with a fork, then use your hands to combine the ingredients thoroughly into a dough.
- On a floured surface, divide the dough into eight equal portions, each weighing approximately 2¾ ounces. Roll each piece into a rope about ½-inch thick and 10 inches long.
- Cut each rope into 13 equal pieces, ensuring they are slightly apart to prevent sticking. You should end up with around 108 pieces. If the dough is sticky, dust your hands with flour.
- Heat a large skillet over medium heat and spray it generously with oil. Cook half of the gnocchi in the skillet without overcrowding, allowing them to cook undisturbed for 2 minutes before flipping them carefully.
- After flipping, sprinkle the gnocchi with salt and continue to cook for an additional 2 to 4 minutes until they reach your preferred level of doneness. Repeat the process with the remaining gnocchi.
- Once all the gnocchi are cooked, return them to the skillet and pour marinara sauce over them. Stir gently to coat, and serve with additional grated cheese if desired.
Ingredients
- 3 pounds zucchini, grated
- Flour (all-purpose or gluten-free)
- Pecorino Romano cheese (or parmesan), grated
- Salt
- Marinara sauce (store-bought or homemade)
- Fresh basil for garnish (optional)
Nutritional Values
Calories: 864 kcal | Carbohydrates: 152 g | Protein: 30 g | Fat: 16 g | Saturated Fat: 6 g | Cholesterol: 20 mg | Sodium: 2718 mg | Fiber: 16 g | Sugar: 52 g
FAQ
- Can I use a different type of cheese in the zucchini gnocchi?
- Yes, you can substitute Pecorino Romano with Parmesan cheese or another hard cheese of your choice. Just make sure to adjust the seasoning to your taste.
- What is the best way to cook zucchini gnocchi?
- It’s recommended to pan-fry zucchini gnocchi in a skillet for the best texture, rather than boiling them like traditional potato gnocchi.
- How should I store leftover zucchini gnocchi?
- Leftover zucchini gnocchi can be stored in the refrigerator for up to four days. You can reheat them in a skillet or microwave when needed.
- Can I freeze zucchini gnocchi for later use?
- Yes, you can freeze raw zucchini gnocchi by flash freezing them on a sheet pan before transferring them to a zip-top bag for up to three months. They can be thawed overnight in the refrigerator before cooking.
- What are some good serving suggestions for zucchini gnocchi?
- Zucchini gnocchi can be served with just marinara sauce, or you can add a protein such as rotisserie chicken, filet mignon, or roasted leg of lamb for a more substantial meal.
Tips
- Ensure Thorough Water Removal: After cooking the zucchini, make sure to thoroughly squeeze out all excess water using a dish towel. This step is crucial to prevent the gnocchi from becoming too soft or falling apart during cooking.
- Keep the Dough Manageable: If the gnocchi dough becomes too sticky to handle, dust your hands and the work surface with additional flour. This will help you roll out the dough without it sticking.
- Avoid Overcrowding the Pan: When cooking the gnocchi, do not overcrowd the skillet. Cook them in batches to ensure they cook evenly and develop a nice, pan-fried texture.
- Experiment with Sauces: While marinara sauce is a classic choice, don’t hesitate to try other sauces such as pesto or vodka sauce to complement the zucchini gnocchi and add variety to your meals.
Equipment
- Large Deep Skillet or Pot – Essential for cooking the zucchini and pan-frying the gnocchi.
- Box Grater – Used for grating the zucchini.
- Dish Towel – Necessary for squeezing out excess water from the zucchini.
- Kitchen Scale – Helpful for accurately measuring the dough into equal pieces.
