Imagine a dish that captures the essence of summer in every single bite - light, fresh, and bursting with flavor! Our Zucchini Ricotta Gnocchi with Corn is not just another pasta recipe; it's a culinary adventure that transforms humble ingredients into a restaurant-worthy masterpiece. Whether you're a seasoned home chef or a curious cooking enthusiast, this recipe promises to elevate your dinner game and transport your taste buds to the sun-drenched landscapes of Italy.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups zucchini, grated
- 1 cup ricotta cheese
- 1 cup flour
- 1 cup corn kernels
- 1 egg
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Prepare the zucchini by grating it using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This is crucial to prevent soggy gnocchi.
- In a large mixing bowl, combine the squeezed zucchini, ricotta cheese, egg, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
- Gradually add flour to the mixture, stirring gently until a soft dough forms. Be careful not to overmix, as this can make the gnocchi tough.
- Dust a clean work surface with flour. Take small portions of the dough and roll them into long, thin logs about 1/2 inch in diameter.
- Cut the logs into 1-inch pieces using a sharp knife. Optional: Create traditional gnocchi ridges by rolling each piece gently against a fork.
- Bring a large pot of salted water to a gentle boil. Prepare a separate pan to sauté the corn kernels.
- In a skillet, heat a small amount of olive oil and sauté the corn kernels over medium heat until they are lightly golden and slightly charred, about 4-5 minutes. Set aside.
- Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, which typically takes 2-3 minutes.
- Remove the cooked gnocchi with a slotted spoon and transfer to a warm serving dish. Gently fold in the sautéed corn kernels.
- Finish the dish by generously sprinkling freshly grated Parmesan cheese over the top. Serve immediately while hot.
- For added flavor, consider garnishing with fresh basil leaves or a drizzle of extra virgin olive oil before serving.
Tips
- Moisture is Your Enemy: The secret to perfect gnocchi is removing as much liquid from the zucchini as possible. Use a clean kitchen towel and squeeze firmly to prevent soggy dumplings.
- Flour Finesse: Add flour gradually and mix gently. Overmixing can lead to tough gnocchi, so treat the dough with a light touch.
- Boiling Technique: Wait for gnocchi to float to the surface - this is your sign they're perfectly cooked. Remove immediately to maintain their delicate texture.
- Corn Caramelization: When sautéing corn, use medium heat and allow slight charring for enhanced sweetness and depth of flavor.
- Serve Immediately: Gnocchi is best enjoyed hot, right after cooking. Have your serving plates and Parmesan ready to go!Pro Tip: For a gourmet touch, try browning some butter with sage leaves to drizzle over the gnocchi before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
