Zucchini Gnocchi: A Creamy and Easy Recipe

In this recipe, the zucchini are pan-fried and then blended with lemon zest and extra virgin olive oil until they form a velvety cream that envelops the gnocchi without weighing them down. The result is an easy-to-prepare dish, fragrant with basil and finished with a sprinkling of Parmesan cheese, if desired.

Here's the recipe and all the tips for making creamy, well-balanced zucchini gnocchi. Zucchini gnocchi: which zucchini to choose

For this recipe, choose small, young, and firm zucchini, with intact skin and firm flesh. They contain less water and retain their texture and flavor better during cooking.

Both classic green zucchini and other varieties are fine, as long as they're fresh and not too ripe. Which is better, potato or ricotta gnocchi?

To make zucchini gnocchi, we recommend making potato gnocchi as described in the recipe. You can also use good-quality pre-made gnocchi, or you can make ricotta gnocchi, which are very delicate and pair beautifully with the zucchini sauce. Zucchini Gnocchi: the Recipe

• 1 kg of potatoes
• 250 g of 00 flour approximately
• 1 egg
• 2 medium courgettes
• 1 shallot
• extra virgin olive oil
• fresh basil
• lemon zest
• Parmigiano Reggiano to taste
• Boil the potatoes in salted water, then peel and mash them with a potato masher. Combine the egg and flour, adding a little at a time until you have a firm dough. Try not to knead it too long.
• Divide the dough into portions, then shape them into sausages and cut the gnocchi. You can roll them over the prongs of a fork to give them the classic shape, or you can leave them plain, whichever you prefer.
• Wash and clean the zucchini. Cut them into chunks.
• Heat a large pan, add a generous drizzle of extra virgin olive oil and sauté the chopped shallot.
• Add the zucchini and cook for about 10 minutes. Season with salt and pepper and garnish with fresh basil.
• Take 2/3 of the zucchini and place them in an immersion blender. Add the grated lemon zest and blend until creamy. Add a drizzle of oil for a creamier consistency.
• Boil the gnocchi, when they come to the surface add them to the pan with the courgettes, add the cream, a ladle of cooking water and mix well.
• Serve the creamy courgette gnocchi with fresh basil and grated Parmigiano Reggiano cheese, if desired.

The trick to achieving a creamy consistency without adding cream is to blend part of the zucchini and leave the rest in chunks. The cream is then combined with the gnocchi with a ladle of the starchy cooking water.

Recipe variations

This is the basic recipe for gnocchi with courgettes.

If you want a heartier dish, you can add some browned pancetta. If you want to keep it vegetarian, you can add some Taggiasca olives.