Description
Homemade Zucchini Gnocchi in Rustic Tomato Sauce is a comforting Italian-inspired dish featuring soft, pillowy gnocchi made from fresh zucchini, flour, and Parmesan cheese. These tender gnocchi are tossed in a rich rustic tomato sauce with garlic, olive oil, and Italian herbs, finished with fresh basil and extra Parmesan. Perfect for a cozy lunch or dinner, this recipe brings a wholesome vegetable twist to traditional gnocchi, delivering a satisfying and flavorful pasta experience.
Ingredients
For the Zucchini Gnocchi
- 2 medium zucchini, approximately 1 pound
- 1 cup all-purpose flour, plus extra as needed
- 1/2 cup ricotta cheese, drained
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the Rustic Tomato Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon sugar, optional
- Salt and black pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- Prepare the zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step prevents soggy gnocchi and helps the dough bind properly.
- Make the gnocchi dough: In a large bowl, combine the drained zucchini, ricotta cheese, grated Parmesan, egg, salt, black pepper, and garlic powder. Gradually add the flour while mixing until a soft dough forms. If the dough feels too sticky, add a little more flour to make it manageable.
- Shape the gnocchi: Lightly flour a clean work surface. Divide the dough into portions and roll each into a rope about 3/4 inch thick. Cut the ropes into bite-sized pieces, then gently press each piece with a fork to create classic ridges, if desired.
- Prepare the sauce: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Simmer the tomatoes: Stir in tomato paste, crushed tomatoes, dried oregano, dried basil, and sugar if using. Season with salt and black pepper to taste. Reduce the heat and let the sauce simmer gently for 15–20 minutes, stirring occasionally to develop flavors.
- Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches for 2–4 minutes or until they float to the surface, signifying they are cooked through. Remove them with a slotted spoon and set aside.
- Combine gnocchi and sauce: Transfer the cooked gnocchi into the skillet with the simmering tomato sauce. Gently toss to coat the gnocchi evenly. Let them simmer together for 1–2 minutes so the flavors meld perfectly.
- Garnish and serve: Sprinkle freshly chopped basil and grated Parmesan cheese over the dish. Serve immediately while warm for the best taste and texture.
Notes
- Remove excess moisture: Thoroughly squeezing the zucchini is key to ensuring your gnocchi hold their shape and aren’t soggy.
- Adjust the flour: Because zucchini water content can vary, add flour gradually to achieve a soft but workable dough without making it tough.
- Avoid overmixing: Mix the dough just until it comes together to maintain a light, tender gnocchi texture.
- Make it vegetarian: Use vegetarian-friendly Parmesan cheese if you want to keep this recipe fully vegetarian.
- Storage: Store leftover cooked gnocchi and sauce in an airtight container in the refrigerator for up to 3 days.
- Serving suggestions: Pair this dish with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, Pasta
- Method: Stovetop, Boiling, Simmering
- Cuisine: Italian-Inspired
