Green Gnocchi with Zucchini
Ingredients: 500 g green zucchini 150-200 g white flour 1 tablespoon of oil salt for sauce: 50 g Gorgonzola cheese 1/2 glass of milk but you can make your favorite sauce: with tomatoes and/or bacon, just butter
I washed and cut the ends of the zucchinis, then diced them into suitable cubes. In a heavy-bottomed pan, I added a tablespoon of oil and a pinch of salt, then placed the diced zucchinis. I let them sauté on very low heat, stirring occasionally. The zucchinis will soften and release their juices, and the goal is to achieve soft, baked, and dry zucchinis, with no liquid in the pan. After they cooled, I blended them using a blender or an immersion mixer until I obtained a smooth cream.
Meanwhile, I put a pot of water to boil. At this point, I will take care of the gnocchi mixture. I added flour to the zucchini cream and mixed well. Separately, I placed the cheese in a bowl and poured room temperature milk over it, which should be slightly warm but not hot or boiling. I gently stirred with a spoon to allow the cheese to gradually melt into the milk. I let the mixture sit, stirring occasionally, so that the cheese melts evenly.
The water in the pot began to boil, so I turned the heat to low. It is important for the water to maintain a high temperature but not to boil, as we do for all types of dumplings. With a wet teaspoon, I started to form the gnocchi, taking a portion of the mixture and introducing the teaspoon into the water. The dumpling will sink to the bottom of the pot by itself. I continued until I added enough dumplings, being careful not to overcrowd the pot, as they need space to rise to the surface.
When the gnocchi rise to the surface, I let them boil for a minute. Be careful, the water should not boil; otherwise, the dumplings will break. I removed them with a slotted spatula and placed them in a dish, bowl, or pan. I repeated the process until I finished the entire mixture. In the end, I chose my preferred option: I placed all the gnocchi in an oven-safe dish, added the cream of milk and cheese, and then put them in the preheated oven for a minute. Alternatively, I could have put the cream of milk and cheese in a pan on the stove, adding the gnocchi and heating everything very gently, being careful not to boil the cream.
Another interesting method is to pour the gnocchi mixture, which is quite soft, into a bag, cutting a corner and letting pieces of dough the size of a fingernail flow into the boiling (but not boiling) water. Being very small, when they rise to the surface, I immediately remove them with the spatula, as they are already cooked. These gnocchi are an excellent choice, but they can also be made with boiled potatoes in the dough, depending on your preferences. Enjoy your meal!
