ADVERTISEMENT
Preparing the zucchini (very important step!):
Wash the zucchini and grate it on a large grater.
Place the grated zucchini in a clean kitchen towel or a tightly woven cloth.
Squeeze out as much water as possible! This is the most important step for soft, non-rubby gnocchi. Squeeze and twist until the zucchini is almost completely dry. The more water you remove, the less flour you will need and the lighter the gnocchi will be.
To assemble the gnocchi dough:
Place the squeezed zucchini in a large bowl.
Add the egg yolk, grated Parmesan, salt and nutmeg. Mix well.
Gradually add the flour and start kneading the dough. Don’t knead too much! Knead just until the dough comes together and no longer sticks to your hands. The goal is a soft, slightly sticky (but manageable) dough. If you add too much flour, the gnocchi will be tough.
To shape the gnocchi:
On a lightly floured surface, cut the dough into smaller pieces.
Roll each piece into a log about 1.5-2 cm thick.
Cut the rolls into pieces about 2 cm long.
If you like, gently press the gnocchi pieces onto a fork or a gnocchi rolling pin to give them the characteristic ridges. These will help the sauce adhere. (You can skip this if you don’t have the time or inclination, it will taste just as good.)
Place the finished gnocchi on a lightly floured tray to prevent them from sticking together.
Cooking:
Bring plenty of salted water to the boil in a large pot.
Drop the gnocchi into the boiling water (in batches, don’t overcrowd the pot).
When they float to the surface, cook for about 1-2 minutes more.
Drain them with a slotted spoon.
Serving:
Immediately add the gnocchi to your chosen sauce (e.g. melted butter with fresh sage or tomato sauce). Mix gently.
Serve sprinkled with freshly grated Parmesan cheese
ADVERTISEMENT
