Zucchini Ricotta Gnocchi from ClosetCooking.com

A fresh light and summery zucchini ricotta gnocchi with fresh basil and a hint of lemon.

Servings: 4

Prep Time: 30 minutes
Drain Time: 20 minutes
Cook Time: 10 minutes
Total Time: 60 minutes
  • 4 cups zucchini, grated
  • 1 tablespoon salt
  • 1/4 cup loosely packed basil, sliced (optional)
  • 2 teaspoons lemon zest (optional)
  • 1 1/2 cups ricotta
  • 2 egg yolks
  • 1/4 cup pecorino or parmigiano reggiano (parmesan), grated
  • 1/4 teaspoon pepper
  • 1 cup flour
  1. Mix the zucchini and salt, let drain in a colander for 20 minutes, place in tea towel and squeeze out as much liquid as possible.
  2. Mix the zucchini, basil, lemon, ricotta, egg, cheese and pepper and then mix in enough flour to form a dough that is not too sticky to work with.
  3. Divide the dough, roll into 1 inch thick strings, slice into 1 inch pieces and roll over gnocchi board or fork using enough flour that the dough does not stick to everything.
  4. Cook the gnocchi in boiling water until it floats, remove and enjoy in your favourite sauce.