PEAK OF THE MARKET
ZUCCHINI GNOCCHI SERVINGS: 2 | PREP TIME: 35 MIN
INGREDIENTS Gnocchi
• 1/2 large zucchini, chopped • Olive oil (for frying zucchini) • 1 cup flour (more if needed) • Pinch of salt • Parmesan cheese, grated (for topping, optional) Pesto • 1/2 large zucchini, chopped
• Basil, handful • 1 tbsp olive oil
• 1/2 tbsp garlic, crushed • 1/4 cup walnuts (optional) • Salt & pepper, to taste
INSTRUCTIONS
1. Fry all of the chopped zucchini in olive oil until softened. Add about half of it to a food processor. 2. Add one cup of flour to the food processor (add more if needed). Add a pinch of salt. Blend until a dough forms. Transfer the dough to a bowl. Cover while making the pesto. 3. Into the food processor, add the remaining fried zucchini, basil, olive oil, garlic and walnuts (if no allergies), salt and pepper.
4. Blend until smooth and season to taste. 5. Bring a pot of water to boil. Divide the gnocchi dough into 6-8 equal pieces. On a lightly floured surface, use your hands to roll each piece into a rope, 1/2" to 3/4" in diameter. Cut into the boiling water in 3/4" to 1" segments. 6. Use a slotted spoon to transfer the gnocchi to a serving bowl. Mix with the pesto. Finely grate Parmesan cheese on top (optional).
12 SAVOUR MANITOBA | FALL 25
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