Zucchini Gnocchi – Skinnytaste

There are not any potatoes on this do-it-yourself Zucchini Gnocchi. It’s principally zucchini with a little bit flour and cheese, pan-fried with marinara sauce. Delish!

Zucchini Gnocchi

You could be accustomed to my cauliflower gnocchi, which impressed this new model. Since zucchini is in season, I performed round with this recipe and beloved the way it turned out. I desire to prepare dinner it in a skillet relatively than boiling it, like potato gnocchi, for the perfect outcomes. For extra zucchini recipes, do that wonderful Zucchini Lasagna, Zucchini Rollatini or these scrumptious Taco Stuffed Zucchini Boats.

Zucchini Gnocchi Components

• Zucchini: Grate three kilos of zucchini with the big holes of a field grater.
• Flour: You should utilize all-purpose or gluten-free flour.
• Cheese: I used Pecorino Romano, however parmesan would additionally work. Combine some cheese into the gnocchi dough and avoid wasting to sprinkle on prime for those who’d like.
• Salt to season
• Gnocchi Sauce: Serve the zucchini gnocchi with marinara sauce. Purchase your favourite model or make do-it-yourself marinara. You may additionally prime them with vodka sauce or pesto for those who desire.
• Herbs: Garnish with recent basil if desired.

Make Zucchini Gnocchi

1. Cook dinner the Zucchini: Put the zucchini in a big, deep skillet or pot, cowl, and prepare dinner till tender and delicate for about eight to 12 minutes. Put aside to chill.
2. Squeeze the zucchini of extra liquid by putting it in a dish towel and squeezing it till there’s no extra water. Place the zucchini in a bowl.
3. Make the Gnocchi Dough: Add the flour, cheese, and salt to the bowl with the zucchini, and blend with a fork at first. Then use your palms to fold and squeeze every thing collectively right into a dough.
4. Create Ropes: Mud a piece floor with flour and separate the dough into eight items weighing 2 ¾ ounces. One by one, roll every ball right into a half- inch rope that’s 10 inches lengthy. Repeat the method with the remaining dough.
5. Lower Gnocchi: Lower every rope into 13 equal-sized items, barely nudging the items aside so that they’re not touching. It’s best to find yourself with about 108 items. If the dough turns into too sticky, put some flour in your palms.
6. Cook dinner the Gnocchi: Liberally spray a big skillet with oil and heat over medium warmth. Place half of the gnocchi within the pan, ensuring to not overcrowd it. After two minutes, gently flip them over with a spoon or tongs. Sprinkle salt over the tops and prepare dinner for a couple of extra minutes. Take away them from the pan and prepare dinner the second batch.
7. Serving: Put the primary batch of gnocchi again within the skillet and pour within the marinara. High with grated cheese.

What to Serve with Zucchini Gnocchi

Since these wholesome gnocchi are full of veggies and topped with marinara, you might serve them by themselves. If you wish to add a protein, attempt it with Air Fryer Rotisserie Hen, Filet Mignon, and Roasted Leg of Lamb.

Retailer Zucchini Gnocchi

• Leftover zucchini gnocchi will last as long as 4 days within the fridge. Reheat in a skillet or microwave.
• Freeze Uncooked Gnocchi: Flash freeze the gnocchi in a single layer on a sheet pan. As soon as frozen, switch to a zip-locked bag, and freeze for as much as three months. Thaw them in a single day within the fridge earlier than cooking.
• Freeze Cooked Gnocchi: Freeze the gnocchi and sauce in single-serving containers for as much as three months. Once you want a simple meal, thaw a container in a single day after which microwave or heat it on the range.

Extra Zucchini Recipes You’ll Love