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Light and gluten-free zucchini gnocchi

Gluten-free zucchini dumplings

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

The gluten-free zucchini gnocchi, compared to the classic recipe, are prepared with a dough based on zucchini, eggs and rice flour. The latter is one of the products that can replace wheat flour containing gluten for coeliacs. However, it is very important to verify 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 steps of the preparation right away!

Gluten-free zucchini dumplings
Gluten-free zucchini dumplings

Preparation of zucchini gnocchi without potatoes and gluten

  1. First, wash the courgettes well under running cold water then boil them in lightly salted boiling water. Drain the al dente courgettes, peel them and cut them into chunks.
  2. Dry them and pat them dry with kitchen paper or a clean tea towel, then pass them through a vegetable mill (keeping some aside for the final decoration). Pour the courgette puree into a saucepan (keeping two tablespoons 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, blanch 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 mix the ingredients then start adding the flour a little at a time until you get a firm dough and if necessary add another two tablespoons of grated Parmesan cheese 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 zucchini !

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


If cooked, the gnocchi must be eaten immediately, served seasoned and hot on the table. Raw, on the other hand, you can keep 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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