Zucchini Gnocchi
You may be familiar with my cauliflower gnocchi, which inspired this new version. Since zucchini is in season, I played around with this recipe and loved how it turned out. I prefer to cook it in a skillet rather than boiling it, like potato gnocchi, for the best results. For more zucchini recipes, try this amazing Zucchini Lasagna, Zucchini Rollatini or these delicious Taco Stuffed Zucchini Boats.
Zucchini Gnocchi Ingredients
Zucchini: Grate three pounds of zucchini with the large holes of a box grater. Flour: You can use all-purpose or gluten-free flour. Cheese: I used Pecorino Romano, but parmesan would also work. Mix some cheese into the gnocchi dough and save some to sprinkle on top if you’d like. Salt to season Gnocchi Sauce: Serve the zucchini gnocchi with marinara sauce. Buy your favorite brand or make homemade marinara. You could also top them with vodka sauce or pesto if you prefer. Herbs: Garnish with fresh basil if desired.
How to Make Zucchini Gnocchi
What to Serve with Zucchini Gnocchi
Since these healthy gnocchi are packed with veggies and topped with marinara, you could serve them by themselves. If you want to add a protein, try it with Air Fryer Rotisserie Chicken, Filet Mignon, and Roasted Leg of Lamb.
How to Store Zucchini Gnocchi
Leftover zucchini gnocchi will last up to four days in the refrigerator. Reheat in a skillet or microwave. How to Freeze Raw Gnocchi: Flash freeze the gnocchi in a single layer on a sheet pan. Once frozen, transfer to a zip-locked bag, and freeze for up to three months. Thaw them overnight in the fridge before cooking. How to Freeze Cooked Gnocchi: Freeze the gnocchi and sauce in single-serving containers for up to three months. When you need an easy meal, thaw a container overnight and then microwave or warm it on the stove.
More Zucchini Recipes You’ll Love
Zucchini Tots Zucchini Pancakes Sauteed Zucchini with Plum Tomatoes Zucchini Casserole Baked Zucchini Sticks
