Zucchini Gnocchi

Total Time Prep: 20 min. Cook: 5 min./batch
Yield 4 servings
Test Kitchen Approved
Overwhelmed by all the zucchini coming from your garden? Zucchini gnocchi to the rescue!

Ingredients

  • 3 tablespoons olive oil, divided
  • 1-1/2 pounds medium zucchini (about 3 medium), grated
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1/4 cup grated Parmesan cheese
  • 2 cups marinara sauce

Directions

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add grated zucchini and salt; cook until soft and tender, 8-10 minutes.
  2. Transfer to a colander; use a spatula or the back of large spoon to press out liquid. Transfer to a clean kitchen towel; squeeze out any remaining water.
  3. Place the zucchini in the bowl of a food processor; process until it begins to form a thickened paste. Transfer to a large bowl; stir in flour and Parmesan until a dough forms.
  4. Turn the dough out onto a lightly floured surface. Separate into four equal pieces. Roll each piece into a 1/2-in. thick rope about 10-in. long. Cut each rope into 1/2-in. pieces.
  5. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet. Working in batches, cook the gnocchi until golden, 2-3 minutes per side. Reduce heat to low; cook gnocchi and marinara sauce until the sauce is warmed through, 3-4 minutes, stirring occasionally. Serve immediately.

Nutrition Facts

1 serving: 263 calories, 14g fat (2g saturated fat), 7mg cholesterol, 1278mg sodium, 28g carbohydrate (11g sugars, 5g fiber), 7g protein.

Zucchini takes the place of potatoes in this summer-ready gnocchi recipe. —Susan Bronson, Rhinelander, Wisconsin
Recipe Creator

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