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Zucchini Gnocchi

ingredients

servings

3

Courgette

500 grams

Type 1 wheat flour

220 grams

Iodized salt

to taste

first courses from Italy

Zucchini Gnocchi

Zucchini Gnocchi

vegan with gluten high in fiber source of C vitamins high in potassium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini Gnocchi

Zucchini Gnocchi are a light alternative to classic potato gnocchi. For a perfect success of zucchini dumplings it is important to cool boiled zucchini in icy water (this step will stop the cooking and help keep a good green color) and wring a lot to bring out all the excess water. You can also use a napkin or cloth to squeeze the zucchini, especially if they are large and too watery.

Zucchini Gnocchi step 1

step 1

Cut the zucchini and wash them in salt water for about 5 minutes.

Zucchini Gnocchi step 2

step 2

Meanwhile, prepare a bowl of icy water and pour the zucchini and let cool for a few seconds.

Zucchini Gnocchi step 3

step 3

Squash and squeeze the courgettes very well.

Zucchini Gnocchi step 4

step 4

Mix them with a mixer to add a pinch of salt.

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Zucchini Gnocchi step 5

step 5

Combine flour and knead.

Zucchini Gnocchi step 6

step 6

Take a portion of the dough and make strips. Cut or remove small pieces of about 2 cm. To make it work a bit,

Zucchini Gnocchi step 7

step 7

Cook the gnocchi in plenty of salted water. When cooking, check the cooking.

Zucchini Gnocchi step 8

step 8

I have seasoned them with almond and basil pesto. On my YouTube channel you also find the VideoRicetta;)

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