Zucchini Ricotta Gnocchi

IMG_2501Hi all–  I’ve had this recipe on the back of my mind for a while now.  But I wasn’t quite brave enough to try it.  It seemed a whole lot more complicated than dropping a package of pasta into a pot of boiling water.  But it turned out to be happily easier than I anticipated (like a lot of things I put off and put off!) and the gnocchi turned to be pillowy tender nibs of ricotta and zucchini– topped with my old favorite weekday spaghetti sauce.  Hope you give it a try too!

ZUCCHINI RICOTTA GNOCCHI

2 cups zucchini grated (with skins on)
1/4 tsp. salt
1 cup ricotta
1 egg yolk
1/4 cup parmesan
1 cup flour, divided

IMG_2491Grate the zucchini and combine it in a bowl with the salt.  Then spoon it into a colander and let in sit and drain for 20-30 minutes.  Press the zucchini to squeeze out the excess moisture.

Then stir together the zucchini, ricotta, egg yolk and parmesan.  Blend in 3/4 of the cup of flour, adding a bit at a time until you have a soft tender dough.

Sprinkle the other 1/4 cup of flour on a flat surface and form the dough into a ball on the flour.  Then divide the dough into 3 sections and roll them into long ropes 1″ in diameter.  If the dough feels too sticky, sprinkle on a bit more four.

Then cut the ropes into little sections and shape into ovals.  If you want, you can score the tops with a fork to make little grooves.

Drop the gnocchi about 10 at a time into a large pot of boiling water.  Leave them in the water until they rise to the surface (just 4 or 5 minutes) and then scoop them out with a slotted spoon to a waiting plate.

A big bowl of gnocchi with some bright pasta sauce, a crispy salad, a glass of wine– just about perfect…

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