Vegan Gnocchi from Zucchini Caviar with Vegetable Sauce
Pasta and Pizza | European cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
A more traditional version of the same dish uses pumpkin puree (store-bought or homemade) instead of zucchini caviar.
Ingredients
- Durum wheat - 3 cups
- Zucchini Caviar - 15.9 oz
- Olive Oil - 2 tablespoons
- Basil - ½ bunch
- Onion - 1 piece
- Oregano - ½ bunch
- Crushed Tomatoes in Their Own Juice - 28.2 oz
- Courgette - 2 pieces
- Salt - to taste
Step by Step guide
Step 1
In a medium pot, pour in the oil and sauté the chopped onion, basil, and oregano for 4–5 minutes.
Step 2
Meanwhile, cut the zucchini (you can chop them into small pieces, rings, or half-rings).
Step 3
Add the zucchini and tomatoes to the pot, stir. Cover with a lid and simmer until the zucchini are soft.
Step 4
Pour water into a large pot, add salt, cover with a lid, and bring to a boil.
Step 5
Place the zucchini caviar in a bowl, gradually add 2 cups of flour, mixing each time until smooth. Add salt and mix again. Depending on the consistency of the caviar, you may need to add more flour, for example, half a cup (the dough should be firm, not liquid, suitable for rolling into sausages).
Step 6
On a floured surface, roll the dough into sausages about 2 cm in diameter. Then cut them with a knife into pieces also about 2 cm (gnocchi).
Step 7
Drop some of the gnocchi into the boiling water. If they stick slightly to the bottom, it's not a problem — after 2 minutes, when they 'firm up', you can stir them with a plastic or wooden spoon.
Step 8
After 5 minutes, remove the first batch and add the next. Continue until all the gnocchi are cooked (depending on the size of the pot).
Step 9
Serve the gnocchi on plates, topped with the zucchini sauce.
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