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

Zucchini Gnocchi

You might be aware of my cauliflower gnocchi, which inspired this new edition. Since zucchini is in season, I played around with this recipe and loved the way it turned out. I prefer to cook it in a skillet slightly than boiling it, like potato gnocchi, for the very best results. For more zucchini recipes, do that amazing Zucchini Lasagna, Zucchini Rollatini or these delicious Taco Stuffed Zucchini Boats.

Zucchini Gnocchi Ingredients

• Zucchini: Grate three kilos of zucchini with the big holes of a box grater.
• Flour: You need to use all-purpose or gluten-free flour.
• Cheese: I used Pecorino Romano, but parmesan would also work. Mix some cheese into the gnocchi dough and avoid wasting to sprinkle on top in the event you’d like.
• Salt to season
• Gnocchi Sauce: Serve the zucchini gnocchi with marinara sauce. Buy your favorite brand or make homemade marinara. You possibly can also top them with vodka sauce or pesto in the event you prefer.
• Herbs: Garnish with fresh basil if desired.

Learn how to Make Zucchini Gnocchi

1. Cook the Zucchini: Put the zucchini in a big, deep skillet or pot, cover, and cook until tender and soft for about eight to 12 minutes. Put aside to chill.
2. Squeeze the zucchini of excess liquid by placing it in a dish towel and squeezing it until there’s no more 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 hands to fold and squeeze every thing together right into a dough.
4. Create Ropes: Dust a piece surface with flour and separate the dough into eight pieces weighing 2 ¾ ounces. One by one, roll each ball right into a half- inch rope that’s 10 inches long. Repeat the method with the remaining dough.
5. Cut Gnocchi: Cut each rope into 13 equal-sized pieces, barely nudging the pieces apart so that they’re not touching. It is best to find yourself with about 108 pieces. If the dough becomes too sticky, put some flour in your hands.
6. Learn how to Cook the Gnocchi: Liberally spray a big skillet with oil and warm over medium heat. 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 cook for just a few more minutes. Remove them from the pan and cook the second batch.
7. Serving: Put the primary batch of gnocchi back within the skillet and pour within the marinara. Top with grated cheese.

What to Serve with Zucchini Gnocchi

Since these healthy gnocchi are full of veggies and topped with marinara, you can serve them by themselves. If you should add a protein, try it with Air Fryer Rotisserie Chicken, Filet Mignon, and Roasted Leg of Lamb.

Learn how to Store Zucchini Gnocchi

• Leftover zucchini gnocchi will last as long as 4 days within the refrigerator. Reheat in a skillet or microwave.
• Learn how to Freeze Raw Gnocchi: Flash freeze the gnocchi in a single layer on a sheet pan. Once frozen, transfer to a zip-locked bag, and freeze for up to a few months. Thaw them overnight within the fridge before cooking.
• Learn how to Freeze Cooked Gnocchi: Freeze the gnocchi and sauce in single-serving containers for up to a few months. Once you need a straightforward meal, thaw a container overnight after which microwave or warm it on the stove.

More Zucchini Recipes You’ll Love

Prep: 40 minutes mins

Cook: 20 minutes mins

Total: 1 hour hr

Yield: 4 servings

Serving Size: 1 /4 of recipe, about 27 pieces

• Add zucchini to a big deep skillet or pot and cook, covered until tender and soft, about 8 to 12 minutes stirring. Put aside to chill.

• Place the zucchini in a dish towel and squeeze out as much excess water as possible then place in a big bowl.

• Add the flour, cheese and salt into the bowl with the zucchini and blend with a fork at first, then using your hands to fold and squeeze every thing together right into a dough.

• Dust a piece surface with flour, then separate the dough into 8 equal pieces, about 2 3/4 ounces each. One by one, roll each ball right into a ½-inch-thick rope 10 inches long and put aside. Proceed until all of the dough is used up.

• Next, cut each rope into 13 equal sized (gnocchi-like) pieces, barely nudging the pieces apart so that they’re not touching. It is best to 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 big a skillet with oil and warm over medium heat. Place half of the gnocchi on the recent skillet (if the pieces stick together just slice them apart within the skillet using the spatula). Don’t overcrowd the pan; you’ll must cook the gnocchi in two batches.

• Let the gnocchi sit in the recent pan undisturbed for two minutes, then gently flip using a spoon or tongs, being careful to not squish them. Sprinkle salt over the tops and proceed to cook for an additional 2 to 4 minutes or until desired doneness.

• Put aside and repeat with remaining gnocchi, then add every thing back to the skillet and pour the marinara over every thing, give a stir and serve topped with optional grated cheese.

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Serving: 1 /4 of recipe, about 27 pieces, Calories: 216 kcal, Carbohydrates: 38 g, Protein: 7.5 g, Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 679.5 mg, Fiber: 4 g, Sugar: 13 g