Zucchini Gnocchi
This delightful Zucchini Gnocchi is entirely potato-free! Instead, it features a generous amount of zucchini combined with a touch of flour and cheese, all sautéed to perfection and served with a rich marinara sauce. Absolutely delicious!
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Ingredients
- 3 pounds zucchini
- 1/4 cup grated Pecorino Romano cheese
- 2 cups marinara sauce
- basil
- 3/4 cup all-purpose or gluten-free flour
- 1 teaspoon kosher salt
- olive oil spray
Equipment Needed
- box grater
Instructions
- 1
In a spacious, deep skillet or pot, introduce the zucchini and cook it covered until it becomes tender, which should take around 8 to 12 minutes. Remember to stir occasionally. Once done, remove from heat and let it cool down.
- 2
Transfer the cooked zucchini onto a clean dish towel and firmly wring out as much excess moisture as you can. After that, place the drained zucchini into a large mixing bowl.
- 3
To the bowl containing the zucchini, incorporate the flour, cheese, and salt. Start mixing with a fork, then transition to using your hands to knead and blend everything together until a cohesive dough forms.
- 4
Lightly flour your work surface, then divide the dough into 8 equal portions, each weighing approximately 2 3/4 ounces. Take one piece at a time and roll it into a rope about ½ inch thick and 10 inches long. Set these ropes aside and continue with the remaining dough.
- 5
Once all the ropes are formed, cut each one into 13 evenly sized pieces resembling gnocchi. Ensure to separate the pieces slightly so they’re not touching each other. You should end up with roughly 108 pieces in total. If the dough sticks to your hands at any point, feel free to dust them with extra flour.
- 6
In two separate batches, generously coat a large skillet with cooking oil and heat it over medium heat. Place half of the gnocchi into the skillet (if any pieces are stuck together, gently slice them apart with a spatula). Avoid overcrowding the pan; you’ll need to cook the gnocchi in two rounds.
- 7
Allow the gnocchi to cook undisturbed in the hot skillet for 2 minutes. After this time, carefully turn them over using a spoon or tongs, taking care not to crush them. Sprinkle a bit of salt on top and continue cooking for an additional 2 to 4 minutes or until they reach your preferred level of doneness.
- 8
Once the first batch is done, set them aside and repeat the process with the remaining gnocchi. After cooking, return all the gnocchi to the skillet, pour the marinara sauce over them, give everything a gentle stir, and serve hot, optionally garnished with grated cheese.