Courgette gnocchi

The version of courgette gnocchi is an easy and delicious recipe, to use one of the most versatile and loved vegetables.

Courgette gnocchi are a colorful and appetizing alternative to classic potato gnocchi . They can be prepared in different ways, in fact there are those who add potatoes to the dough, but we preferred to make light courgette gnocchi without potatoes.

Perfect to make during the summer season when courgettes are in season, they lend themselves to different condiments. From the classic butter and sage to more summery versions such as cherry tomatoes or tastier ones such as pesto (perhaps our favourite). So let's see all the steps to make perfect courgette gnocchi.

How to prepare courgette gnocchi without potatoes

1. To prepare the courgette gnocchi, in the meantime, start by washing the courgettes and removing the ends.
2. Using a grater with large holes , grate them and collect them in a colander where you will season them with a pinch of salt. Let them drain for at least an hour.
3. Transfer them to a clean cloth, washed without fabric softener, and wring them well. Alternatively you can also carry out this step by placing them little by little in a potato masher.
4. Once dry, put them together in a bowl, add the egg and flour and start kneading with your hands. You should obtain a homogeneous and not too moist mixture.
5. Break off portions and shape into 1cm diameter loaves on a floured pastry board.
6. Cut them into 1-1.5 cm pieces depending on your preferences and pass them on the rigagnocchi.
7. Bring a pan full of salted water to the boil and boil them until they float to the surface . Using a slotted spoon, drain them gently and toss them in the sauce.

This alternative to classic potato gnocchi is truly delicious as well as extremely light. If you liked the idea, we invite you to also try the aubergine gnocchi or opt for a version also suitable for celiacs by preparing the gluten-free courgette gnocchi .

storage

Both versions would be better consumed at the moment , when the gnocchi are ready and piping hot. We do not recommend freezing in the freezer as both doughs are very delicate.

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