My cooking with zucchini stretches back to 1991 and Year 12 Home Ec. We had what Master Chef would now call an invention test, which was actually a whole term's assignment. The task was to invent something new that you couldn't already buy at the supermarket, design the packaging and market it. I was merrily going along with a cupcakes idea, as an extension to the packet cake mix. At the time (remember we're talking 1991) you could only buy normal cake mix - butter cake, vanilla, chocolate and maybe carrot cake if you were lucky. My brilliant idea was around cup cakes and marble cakes, and cakes with the icing or sprinkles in the pack, so you had it all in one box. I had tested a number of flavours and combinations, and was going along fabulously, until I suddenly saw that exact thing in the supermarket. Imagine my horror! The Teacher said I could still go ahead with my idea, but you know me, there'd be no copying and I had to have something original. So a new search began.
We'd always made scones as kids (and still do), and my next thought was, well you can have pumpkin scones so why not zucchini scones. It was during the testing of these that I learnt, sometimes the hard way, just how much water is in zucchini. Trust me, it's a lot. And just when you think there's no more, you're wrong! Anyway, many versions later I perfected my zucchini scones and their packaging. I have no idea what I got for the assignment, but it doesn't matter.
And so to the Zucchini Gnocchi. I've made gnocchi twice before, using potato. Each time they've been more labour intensive and tougher (to bite) than I'd anticipated. This gnocchi has no potato. instead it's a combination of zucchini, ricotta and basil. Yes, there's flour added to bring it together, but a lot less than you would expect. You can keep it gluten free by using rice flour, instead of pasta or plain flour. The key, as with all things zucchini, is to make sure it is really, really, really well-drained. Otherwise you'll end up adding so much flour that the gnocchi will be very tough.
So with all of Saturday ahead of me, I planned to start making the gnocchi early in the day, to allow the zucchini long enough to drain and the pasta time to rest. As usual though, the day passed me by and it got to 6pm before I started and almost changed my mind. So glad I didn't! Don't be put off by the gorgonzola in the sauce, if blue cheese is not your thing. Go to a deli, where they will let you taste or where you trust them, and get a mild one. Then as you crumble it into the sauce, leave out some of the mouldy bits so it's not as overpowering. Or go for the meanest, stinkiest one you can find if you love it!
My recipe has a bit more lemon in it and is approximately half of the original recipe and still made over 50 little gnocchi. I'm testing the freezing capabilities too and will let you know. Happy cooking!
2 cups finely grated zucchini
1/2 tablespoon salt
small handful of basil, finely chopped
1 teaspoon lemon zest (and some lemon juice)
200g fresh ricotta
1 egg yolk
small handful grated parmesan (equal amounts with the basil)
pepper
1/2 - 1 cup plain/pasta/rice flour
1 slice Prosciutto per person
Sauce
The measurements are flexible. It is quite a thin sauce which the gnocchi soaks up.
1/4 - 1/2 cup fresh corn kernels
1 teaspoon butter
1 - 2 tablespoons milk (no more than 1/4 cup)
1 - 2 tablespoons of whatever cream you have (no more than 1/4 cup)
30 - 50 g gorgonzola dolce (mild blue cheese)
- Mix salt with grated zucchini, and place in a colander. Let drain for 20 - 30 mins. Squeeze out as much remaining liquid, as possible. The drier the better.
- Add basil, lemon zest, ricotta, egg yolk, parmesan and a squeeze of lemon juice (not too much). Mix and season with pepper.
- Add as much flour as you need to make a workable, not too sticky dough - add the flour bit by bit, not all at once!
- Divide dough and roll into 2 - 3 cm thick rolls. Slice each roll into 2 - 3 cm pieces. Dust with flour and roll on a gnocchi board or with a fork (to give the indentations). Set aside till ready to cook.
- For the sauce, place corn, butter, milk, cream and crumbled gorgonzola in a small saucepan. Stir over low-medium heat till cheese has melted and the sauce is smooth. Season with salt and pepper.
- Meanwhile, boil a large pot of salted water and cook gnocchi in batches. Remove and keep warm once they float on the top.
- Grill the prosciutto.
- Toss the gnocchi with the sauce, and serve with crumbled prosciutto and basil.
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