Zucchini gnocchi with Parmesan

Ingredients for 4 servings:

• 1 ½ kg zucchini, medium-sized
• salt and pepper
• 120 g Parmesan
• 80 g flour
• 2 tbsp breadcrumbs
• 300 g ricotta
• 1 egg(s)
• 2 garlic cloves
• 1 Pepper
• 4 tbsp oil
• 80 g butter
• 1 bunch parsley, flat

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

vegetarian dish where you don’t miss the meat at all!

Coarsely grate 700g of zucchini, season well with salt, and let drain in a sieve for 30 minutes, squeezing thoroughly. Slice the remaining zucchini. Finely grate 80g of Parmesan cheese, then shave the rest with a vegetable peeler. Knead the zucchini with flour, grated Parmesan cheese, breadcrumbs, ricotta, egg, salt, and pepper. Cover and let rest for 10 minutes. Using 2 teaspoons, cut off hazelnut-sized pieces and roll them into round gnocchi. It’s recommended to dust your hands with flour for this. Crush the garlic, deseed the peppers (wear rubber gloves!), and finely dice them. Heat the oil and fry the garlic and peppers in two batches until translucent. Add the zucchini slices and fry for 5 minutes until golden brown. Season with salt and pepper and finish with the chopped parsley. Cook the gnocchi in boiling salted water for 2-3 minutes, then serve with melted butter, shaved Parmesan cheese, and the fried zucchini slices. The gnocchi are flavorful, and you won’t miss the meat.