Zucchini Ricotta Gnocchi

Name: Zucchini Ricotta Gnocchi
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters loosely packed basil, sliced (optional); 2 egg yolks; 237 milliliters flour; 2 teaspoons lemon zest (optional); 59 milliliters pecorino or parmigiano reggiano (parmesan), grated; 0 teaspoons pepper; 355 milliliters ricotta; 1 Tbsp salt; 946 milliliters zucchini, grated

The recipe Zucchini Ricotta Gnocchi could satisfy your Mediterranean craving in approximately 1 hour. For $1.23 per serving, you get a main course that serves 4. One serving contains 350 calories, 19g of protein, and 17g of fat. Head to the store and pick up pepper, egg yolks, lemon zest, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Mix the zucchini and salt, let drain in a colander for 20 minutes, place in tea towel and squeeze out as much liquid as possible.

Ingredients you will need

Zucchini

Salt

Tea

Equipment you will use

Kitchen Towels

Colander

Mix the zucchini, basil, lemon, ricotta, egg, cheese and pepper and then mix in enough flour to form a dough that is not too sticky to work with.Divide the dough, roll into 1 inch thick strings, slice into 1 inch pieces and roll over gnocchi board or fork using enough flour that the dough does not stick to everything.Cook the gnocchi in boiling water until it floats, remove and enjoy in your favourite sauce.

Ingredients you will need

Zucchini

Gnocchi