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Zucchini Gnocchi
Bologna (Emilia-Romagna) — Mother recipe · en it
This fresh and light Bolognese dish is a delight for the palate, with its crispy exterior and soft interior.
📷 cyclonebill — CC BY-SA 2.0 (Wikimedia Commons)
⏱️ 30 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 4 zucchini, sliced thinly
- 200g all-purpose flour
- 3 eggs
- 1 tablespoon olive oil
- Salt
- Pepper
- 1 tablespoon chopped parsley
- 100g butter
- 1 tablespoon grated Parmesan cheese
Method
- Slice the zucchini thinly and let them marinate in salted water for 10 minutes, then dry them well.
- In a bowl, mix the flour and eggs, adding the olive oil and chopped parsley.
- With your hands, shape the zucchini slices into small balls, being careful not to make them too big.
- Fry the zucchini balls in a pan with hot oil until they become crispy.
- In a skillet, melt the butter and add the zucchini gnocchi, cook for a few minutes and season with salt and pepper.
- Serve hot, dusted with grated Parmesan cheese.
- Enjoy your meal!
The story
Zucchini gnocchi are a specialty of Bolognese cuisine, dating back to medieval times when zucchini were prized for their freshness and nutritional value.
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