Italian · dinner
50m
Total time
4
Servings
490
kcal
medium
Difficulty
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FAQ · Things people ask
The dough was too wet — either the zucchini or ricotta wasn't drained enough. Next batch: wring harder, drain longer, and add 1–2 more tablespoons of flour. Always test-cook 3–4 gnocchi before shaping the full batch.
Yes, but drain it longer — part-skim ricotta releases more whey. Whole-milk ricotta produces a richer, more forgiving dough.
Fresh basil pesto is the best summer alternative — toss the warm gnocchi directly in it off the heat. A barely-cooked cherry tomato sauce also works. Avoid heavy meat sauces; they overpower the delicate ricotta.
Shape and freeze on a lined tray, then transfer to a bag once solid. Cook from frozen in boiling water — add about 1 extra minute. Don't refrigerate raw shaped gnocchi for more than a few hours; they get sticky and start to weep.
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