Gnocchi con Zucchini

1 hour
  • Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 pound zucchini
  • 16 ounces fresh ricotta
  • ¾ cup “00” flour 90
  • ¾ cup Parmigiano cheese, grated
  • ½ cup extra virgin olive oil
  • Salt, to taste
  • Fresh black pepper, to taste
  • Bottarga, grated (dry fish roe) (optional)
  • Parmigiano, grated (optional)

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Prepare the Gnocchi:

  1. Mix the ricotta cheese with the flour and Parmigiano cheese. Add salt and pepper to taste. Form balls of about an ounce each. Roll them on the back of the fork so as to obtain the lines typical to gnocchi. Douse them lightly in flour.

Prepare the Zucchini

  1. Clean the zucchini and slice them into thin strips. Blanch them in boiling, salted water. Take about one third of the zucchini and mix in a food processor with the olive oil, until creamy. Sprinkle salt, pepper and olive oil on the remaining zucchini.
  2. Bring a large pot of salted water to a boil. Cook the gnocchi for about a minute, and place them, on a serving plate, over the creamy sauce. Cover with the zucchini strips and sprinkle with Bottarga OR Parmigiano (not both).

Ed's Review

I once worked in an office where the receptionist greeted every caller each morning with, “Good afternoon, thank you for calling XYZ Company.” By the time noon arrived, she had been corrected so many times that she finally started to say, “Good morning, thank you for calling XYZ Company,” which she then repeated for the remainder of the day. This pattern continued for years.  To use the culinary-themed expression, she was not the sharpest knife in the drawer.

But I’m not much better, as I usually refer to Memorial Day as Labor Day for most of the year, and then refer to Labor Day as Memorial Day for most of the summer. I too have been doing this for years. What can I say, other than that the summer is almost over, and so I thought I could squeeze in one more summery Sunday Pasta recipe before the final Memorial Day Weekend.

I actually prepared this pasta with Chef Marco Gallotta at his restaurant Primo al Pigneto  in Rome at the beginning of the summer, just after Labor Day Weekend. And in case you were wondering, Pigneto is a very hip, trendy area in Rome that some compare to Manhattan’s Lower East Side. During the summer, when sleeves are short, there is no shortage of tattooed arms. But there is always a shortage of outdoor seating at Primo, which as the name indicates, is among Rome’s best.

Buon Appetito!
Ed Garrubbo

4 thoughts on “Gnocchi con Zucchini”

  1. Ed:

    I love getting your weekly email, especially since cooking has become a hobby in the past few years. This one looks like one I will try — though my family always wants a pappardelle with sausage and mushrooms recipe that I found from a little Italian restaurant in — of all places — Bernardsville. Hope you and your family are well!


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