Gnocchi with Zucchini Cream
Volume 1 · Pasta Perfetto
Gnocchi con crema di zucchine
Description
A light and creamy summer gnocchi where tender zucchini are transformed two ways — half blended into a silky cream, half left chunky for texture. Potato gnocchi are sautéed in the zucchini cream with Parmesan until glossy and golden-edged. Finished with fresh basil, this is a quick, satisfying dish that celebrates the humble zucchini in all its verdant glory.
Yield
4 servings
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Difficulty
Easy
- 500 g (1 lb) potato gnocchi
- 3–4 zucchini, diced
- 2 cloves garlic, minced
- 3 tbsp (45 ml) extra-virgin olive oil
- 60 g (⅔ cup) freshly grated Parmesan cheese
- Fresh basil leaves, for garnish
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) heavy cream or ricotta (optional, for extra creaminess)
Instructions
- Dice the zucchini. Trim the ends and cut the zucchini into small, even dice — about 1 cm (½ in) pieces.
- Sauté the garlic and zucchini. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 30 seconds until fragrant. Add the diced zucchini, season with salt and pepper, and cook, stirring occasionally, until very soft and lightly golden — about 8–10 minutes.
- Divide the zucchini. Transfer half of the cooked zucchini to a blender or food processor. Leave the remaining half in the skillet.
- Blend into a cream. Purée the reserved zucchini until completely smooth. If using cream or ricotta, add it now and blend until incorporated. Season to taste.
- Cook the gnocchi. Bring a large pot of salted water to a gentle boil. Add the gnocchi and cook until they float to the surface — about 2–3 minutes. Remove with a slotted spoon.
- Combine and sauté. Add the zucchini cream and the cooked gnocchi to the skillet with the chunky zucchini. Toss over medium heat for 1–2 minutes, allowing the gnocchi to absorb the sauce and develop lightly golden edges. Sprinkle in the grated Parmesan and toss to combine.
- Serve. Divide among warm bowls, garnish with fresh basil leaves, and finish with an extra grating of Parmesan and a crack of black pepper.
Equipment Needed
Large pot, large skillet, blender or food processor, chef's knife and cutting board, slotted spoon, wooden spoon or spatula
Chef's Notes
- The zucchini must be cooked until very soft — this ensures a silky, velvety cream when blended. Under-cooked zucchini will result in a watery, grainy sauce.
- For a thicker, richer cream, stir in a tablespoon of cream cheese or mascarpone along with the optional cream or ricotta.
- Do not overcook the gnocchi after they float — a quick toss in the pan is enough to warm them through and develop a light crust.
- Reserve a splash of pasta water to loosen the sauce if it becomes too thick when tossing.
- This dish works equally well with homemade or store-bought gnocchi.
Related Recipes
- Gnocchi Zucchini Cream (#229)
- Pumpkin Gnocchi Gorgonzola (#77)
- Beet Gnocchi (#222)
- Ricotta Gnocchi Peas Guanciale (#42)
- Green Roman Gnocchi (#49)
Source
Adapted from traditional Italian summer gnocchi preparations
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.