Gnocchi with Zucchini Cream

To make gnocchi with zucchini cream, first wash the potatoes and put them in a pot with cold water, then bring to a boil and cook for about 30-40 minutes (cooking time may vary depending on size) 1. Meanwhile, sift the flour onto a work surface and form a well 2. When cooked, mash the hot potatoes over the flour 3.

Add the egg 4 and salt 5, then quickly knead with your hands 6.

You should get a soft but not sticky dough 7. Take a portion of dough at a time, keeping the remaining dough covered 8, and form it into logs 9.

Cut the logs into pieces with a dough scraper 10, then roll each piece over a gnocchi board to form the classic grooves (alternatively, you can use the tines of a fork) 11. Place the gnocchi on a tray lined with a cloth dusted with a little semolina flour 12.

Bring a pot of salted water to a boil to cook the gnocchi and focus on the zucchini cream: wash and trim the zucchini 13, then peel them with a vegetable peeler 14. Transfer the peels to a bowl and add the mint leaves 15.

Season with oil 16, salt 17, and pepper. Mix, cover with plastic wrap, and let rest 18.

Cut the zucchini into irregular cubes 19, then clean and slice the scallion 20. Heat a drizzle of oil in a large pan, add the scallion 21, and sauté for 4-5 minutes.

Add the zucchini 22, a ladle of the gnocchi cooking water 11, and cook on low heat for about 10 minutes. Once cooked, transfer the zucchini to a beaker 24.

Start blending with an immersion blender, then add the marinated peels 25 and continue blending until you get a smooth cream 26. Adjust the salt if necessary, and pour the obtained cream into the pan 27.

Now you can cook the gnocchi in 2-3 batches, ensuring the water doesn't boil too vigorously to prevent them from breaking 28. As soon as they float to the surface, scoop the gnocchi with a slotted spoon 29 and transfer them to the pan with the zucchini cream 30.

After draining all the gnocchi, mix with the grated cheese 31 and a drizzle of oil 32. Gently stir to combine the seasoning. Plate and finish with another drizzle of oil and a sprinkle of pepper. Your gnocchi with zucchini cream are ready to be served 33!