Homemade Zucchini Gnocchi in Rustic Tomato Sauce
Looking for a lighter, fresher twist on classic gnocchi? This homemade zucchini gnocchi in a rustic tomato sauce is a game-changer!
Made with ricotta and zucchini instead of the usual potato base, these delicate dumplings are soft, pillowy, and packed with subtle flavor. They’re easy to make, and the best part? No need to worry about a heavy, dense texture—these gnocchi are light as air! Tossed in a simple yet vibrant cherry tomato sauce, every bite is a perfect balance of sweetness, acidity, and a hint of smokiness from the lightly charred tomatoes.
This dish is proof that indulgence doesn’t have to be heavy. Whether you’re looking for a delicious meat-free meal or just want to switch up your pasta game, this recipe is bound to impress. Finished with fresh basil, a generous sprinkle of Parmesan, and a drizzle of olive oil, it’s an elegant yet comforting dish that will have you coming back for seconds.
Perfect for a light lunch, cozy night in or a special dinner with friends, this zucchini gnocchi is guaranteed to become a new favorite!
Homemade Zucchini Gnocchi in Rustic Tomato Sauce
Ingredients
For the gnocchi:
- 250 g zucchini
- 250 g ricotta
- 350 g all-purpose flour
- salt
- pepper
For the sauce:
- 500 g cherry tomatoes
- 1 garlic clove finely chopped
- 1-2 tbsp basil finely chopped
- 4 tbsp vinegar
- 50 g grated Parmesan
- salt
- pepper
- olive oil
Instructions
For the gnocchi:
- In a food processor, blend the zucchini, ricotta, flour, salt, and pepper until smooth.
- Transfer the dough to a pastry bag. Pipe strips of the dough onto a well-floured surface.
- Sprinkle the strips with additional flour and gently roll them with your hands. Cut into small pieces to form gnocchi.
- Bring a large pot of salted water to a boil over medium heat. Reduce heat to a gentle simmer.
- Drop the gnocchi into the water in batches. Once they float to the surface, remove them with a slotted spoon and transfer to a baking dish with a drizzle of olive oil to prevent sticking.
For the sauce:
- Heat a pan over high heat. Add the whole cherry tomatoes and let them char until darkened.
- Lower the heat to medium, add a drizzle of olive oil, and stir in the garlic.
- Deglaze with vinegar, then mash the tomatoes with a spoon to create a rustic sauce.
For the assembly:
- Add the gnocchi to the pan with the sauce. Season with salt and pepper, gently stir, and turn off the heat.
- Stir in the basil and Parmesan.
- Serve hot, drizzled with a little olive oil and a pinch of pepper.
Notes
- The dough will be quite sticky, so generously flour your work surface before rolling it out.
- The gnocchi are ready when they float to the surface of the water.
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