Go Back
If you're looking for a delicious and nutritious alternative to traditional potato gnocchi, zucchini gnocchi is a fantastic option that will excite your palate and delight your senses. With the perfect combination of tender zucchini, fragrant lemon, and a medley of herbs, this dish not only satisfies your cravings but also aligns with the growing trend towards healthier eating. Whether you're a seasoned cook or a culinary novice, this zesty lemon zucchini gnocchi recipe is sure to impress.

Zucchini Gnocchi

Discover a fresh and healthy twist on a classic favorite with zesty lemon zucchini gnocchi. This delightful dish combines tender zucchini with bright lemon zest and aromatic herbs, delivering a burst of flavor while staying nutritious. Perfect for any cooking skill level, this recipe transforms simple ingredients into a comforting meal that aligns with modern dietary preferences. Whether for lunch or dinner, this dish is sure to impress and satisfy your cravings. Enjoy the joy of cooking while nourishing your body!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis (around 500g), grated

1 teaspoon salt

1 cup all-purpose flour (plus extra for dusting)

1 large egg

¼ cup grated Parmesan cheese

½ teaspoon black pepper

½ teaspoon garlic powder

Zest of 1 lemon

2 tablespoons olive oil (for cooking)

Fresh basil or parsley (for garnish)

Extra lemon zest (for serving)

Instructions
 

Prepare the Zucchini: Grate the zucchinis using a cheese grater, then place them in a clean kitchen towel or cheesecloth. Sprinkle 1 teaspoon of salt over the grated zucchini and let it sit for about 10 minutes. This will help draw out excess moisture.

    Squeeze Out Moisture: After 10 minutes, bundle the zucchini in the towel and twist it to squeeze out as much liquid as possible. This is crucial for the gnocchi to hold together properly.

      Make the Dough: In a large mixing bowl, combine the squeezed zucchini, egg, grated Parmesan cheese, black pepper, garlic powder, and lemon zest. Mix well until combined. Gradually incorporate the flour, mixing until a soft dough forms. You may need more or less flour, depending on the moisture content of the zucchini.

        Shape the Gnocchi: On a floured surface, divide the dough into four sections. Roll each section into a long snake (about ½ inch thick). Cut the snakes into 1-inch pieces to form the gnocchi. If desired, use a fork to gently press down on each piece to create grooves.

          Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches. Once they float to the surface (about 2-3 minutes), they are cooked. Use a slotted spoon to remove the gnocchi and set them aside.

            Pan-fry: In a large skillet, heat olive oil over medium heat. Add the cooked gnocchi and sauté for about 5-7 minutes until golden brown and slightly crispy on the outside.

              Serve: Plate the gnocchi, garnish with fresh basil or parsley, and sprinkle with extra lemon zest for a refreshing finish. Enjoy your zesty zucchini gnocchi!

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Serves 4