Zucchini Gnocchi

If you’ve ever grown zucchini in your garden (or if you’ve ever had a friend that does), you know that it’s the gift that keeps on giving … and giving … and giving. I’m always on the lookout for new ways to use zucchini, and this recipe for zucchini gnocchi is a delicious way to use up some of that bountiful harvest.

Gnocchi are small, tender dumplings typically made from potato-based pasta dough, but in this fresh pasta recipe, zucchini is used in place of potato. Even with the veggie swap, the key to perfectly tender gnocchi is still a dry dough. Just when you think you’ve extracted all the liquid out of the zucchini, give it one or two more squeezes just to be sure. When adding the flour, add just enough for the dough to come together—too much and the resulting gnocchi will be tough rather than tender.

Ingredients for Zucchini Gnocchi

• Zucchini: You will need 1-1/2 pounds of zucchini to make this recipe. That’s about three medium-sized squash.
• Flour: The flour is used as a binder for the dough and also gives structure to the gnocchi. The type of flour I used was to make zucchini gnocchi was all-purpose flour, though 00 flour or cake flour are also good options. For gluten-free gnocchi, use a blend of white rice flour and sweet rice flour.
• Parmesan: Grated Parmesan adds savory flavor to the gnocchi. Use freshly grated Parm for the best flavor (a Microplane is a great tool for this task!).
• Seasoning: A bit of salt enhances the overall flavor of the gnocchi.
• Marinara sauce: The gnocchi is tossed with marinara sauce before it’s served. Use your favorite jarred pasta sauce brand or make homemade marinara pasta sauce.

Directions

Step 1: Prep the zucchini

Heat 2 tablespoon of olive oil in a large skillet over medium-high heat. Add the grated zucchini and salt and cook until it’s softened and tender, 10 minutes. Transfer the zucchini to a colander and use a spatula or the back of large spoon to press out the liquid.

Transfer the zucchini to a clean dish towel and squeeze out any remaining water. Place the zucchini in the bowl of a food processor and process it until it begins to form a thickened paste.

Step 2: Make the dough

Transfer the zucchini to a large bowl and mix in the flour and Parmesan. Continue stirring until a dough forms.

Turn the dough out onto a floured surface. Separate it into four equal pieces. Roll each piece into a 1/2-inch thick rope that’s about 10 inches long. Cut each rope into 1/2-inch pieces.

Step 3: Cook the gnocchi

Heat the remaining tablespoon of olive oil in a nonstick skillet. Cook the gnocchi in batches until it’s golden, about two to three minutes per side. Reduce the heat to low and return the cooked gnocchi to the skillet along with the marinara sauce. Stir and cook them until the sauce is warmed through, about three to four minutes. Serve the zucchini gnocchi immediately.

Zucchini Gnocchi Variations

• Add herbs: Add a teaspoon of Italian seasoning or dried basil, parsley or oregano to the dough mixture. Or, stir in a tablespoon of chopped fresh basil, oregano or parsley.
• Add heat: To add a little spice to the gnocchi, add a pinch of cayenne pepper or crushed red pepper flakes to the dough mixture.

How to Store Zucchini Gnocchi

Leftover zucchini gnocchi should be stored in an airtight container in the refrigerator.

How long does zucchini gnocchi last?

Zucchini gnocchi will last up to four days when stored properly in the fridge.

Can you freeze zucchini gnocchi?

Absolutely! You can freeze the zucchini either before or after cooking it. To freeze it before it’s cooked, set the gnocchi in an even layer on a rimmed baking sheet and flash freeze them for 30 minutes, then transfer them to a freezer-safe storage container.

Cooked gnocchi can be stored with the sauce in a freezer-safe container.

Both cooked and uncooked gnocchi can be stored in the freezer for up to three months. Allow them to thaw overnight in the fridge before cooking or reheating them.

What’s the best way to reheat zucchini gnocchi?

The best way to reheat zucchini gnocchi is on the stovetop in a nonstick skillet over medium heat until they’re warmed through. Short on time? You can also reheat leftover gnocchi in the microwave.

Zucchini Gnocchi Tips

Why are my gnocchi falling apart?

When your gnocchi fall apart, the likely culprit is too-wet dough. To prevent this problem, be sure to remove as much liquid as possible from the zucchini after cooking. You also may not have added enough flour. Start by adding a tablespoon of flour at a time to the dough until it just begins to bind together. The key here is to add just enough flour—too much and the gnocchi will become dense and tough.

What can you serve with zucchini gnocchi?

To serve zucchini gnocchi as a main dish, pair it with Caesar salad, Italian green beans or Caprese salad. And don’t forget the garlic bread or crusty Italian bread to sop up any leftover sauce!

Alternately, zucchini gnocchi can also be served as a side dish. Pair it with a hearty main such as grilled steak, oven-roasted chicken breast or Italian pork roast.