Homemade zucchini gnocchi with lemon-infused olive oil: a fresh recipe for back to school

The Secrets of Homemade Zucchini Gnocchi

Making gnocchi at home isn't that complicated, especially when you have the right seasonal ingredients. In September, zucchinis are still beautiful, and lemon-pressed olive oil adds an irresistible fresh note. This oil is obtained by co-crushing fresh lemons and olives during extraction, a traditional process from Southern Italy that gives a natural flavor, far from simple added aromas.

Discover the ideal lemon olive oil bottle for this recipe, or explore bottle customization for your table.

Ingredients and Equipment Needed

Here’s what you need for 4 servings:

1. 700g floury potatoes
2. 150g flour (plus a little for dusting the work surface)
3. 1 large zucchini (or 2 small ones)
4. 1 egg
5. 1 tablespoon lemon-pressed olive oil
6. Salt, pepper
7. A little grated Parmesan (optional)

Equipment: a potato ricer, a cutting board, a knife, a large pot, a frying pan.

Also find the range of olive oils for home cooking or, for large gatherings, the 5L canister.

Recipe Steps: Zucchini Gnocchi with Lemon Olive Oil

Preparing Homemade Gnocchi

1. Cook the potatoes (with skin) in a large amount of salted water until tender (about 25 minutes).
2. Drain, peel, and mash them while still hot.
3. Add the flour, egg, a pinch of salt, and mix by hand to form a smooth dough – it should be soft but not sticky.
4. Cut the dough into pieces, roll them into logs, then cut into small pieces (2 cm). Roll each gnocchi over the back of a fork to create ridges.

Preparing the Zucchini and Lemon Olive Oil Garnish

1. Cut the zucchini into small cubes.
2. Heat the tablespoon of lemon-pressed olive oil in a large frying pan.
3. Sauté the zucchini over high heat for 3 to 4 minutes, just to color them and keep them crunchy.

Cooking and Serving

1. Drop the gnocchi into a large pot of boiling salted water. As soon as they float to the surface, drain them.
2. Pour them into the frying pan with the zucchini, add a turn of the pepper mill, and mix gently.
3. Serve immediately, with an extra drizzle of lemon olive oil and grated Parmesan if desired.

Also discover the page dedicated to catering professionals for formats adapted to large kitchens.

Tips and Variations to Customize Your Gnocchi

• You can add fresh lemon zest to enhance the lemon note.
• Replace zucchini with peas or diced bell peppers, depending on what you find at the market.
• For an egg-free version, add a little more flour and work the dough delicately.
• Lemon-pressed olive oil can also be used on fish, in a tomato salad, or to flavor vegetable carpaccio.

To go further, discover how to customize your olive oil bottle for unique meals.

Frequently Asked Questions

How to make soft homemade gnocchi?

Use floury potatoes, work the dough quickly, and don't overdo it with flour. The more you handle the dough, the harder the gnocchi may become.

Which olive oil to choose to accompany zucchini?

Lemon-pressed olive oil is ideal with zucchini. Its natural flavor, resulting from the co-crushing of fresh lemons and olives, balances the sweetness of the vegetable. Discover the lemon olive oil bottle.

Can gnocchi be prepared in advance?

Yes, shape them then store them floured on a tray in the refrigerator for a few hours. Cook them at the last minute to keep them soft.