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Light and gluten-free courgette gnocchi

Gluten-free courgette gnocchi

How to prepare gluten-free courgette gnocchi? Here is the recipe for the variant with rice flour, also perfect for intolerant people!

Compared to the classic recipe, gluten-free courgette gnocchi are prepared with a mixture made from courgettes, eggs and rice flour. The latter is one of the products that can replace wheat flour containing gluten for celiacs. However, it is very important to check that the absence of gluten is specified on the packaging of the products used in order to avoid dangerous contamination .

Let's see all the preparation steps right away!

Gluten-free courgette gnocchi
Gluten-free courgette gnocchi

Preparation of potato and gluten-free courgette gnocchi

  1. First of all, wash the courgettes well under cold running water then boil them in lightly salted boiling water. Drain the courgettes al dente, clean them and cut them into chunks.
  2. Dry them and pat them dry with kitchen paper or a clean cloth, then pass them through a food mill (keeping some aside for the final decoration). Pour the courgette puree into a saucepan (keeping two spoons aside), put on the heat and cook to dry the cream well . Then pour everything into a bowl and leave to cool.
  3. Separately, heat a drizzle of oil in a pan, sear the courgettes and the remaining cream which you will need to season the dish.
  4. Add the egg, a pinch of salt and the grated Parmesan to the warmed cream. Mix to combine the ingredients then start adding the flour a little at a time until you obtain a firm dough and if necessary also add another two tablespoons of grated parmesan or other rice flour.
  5. Divide the dough obtained into sticks and cut them into pieces .
  6. Cook the gnocchi thus obtained in boiling salted water, drain them as they come to the surface and season to taste. We recommend pan-fried courgettes !

For another gluten-free recipe, you can prepare buckwheat gnocchi !


If cooked, the gnocchi should be consumed immediately, serving them seasoned and nice and hot on the table. Raw, however, you can store them for about 2 days in the refrigerator in a special container with an airtight lid. If you decide to keep them, we recommend that you be careful as the dough is very delicate and you could risk them sticking to each other.

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