Gnocchi with zucchini
Love dumplings and I love zucchini. And why would they not fit together? It's a fine duet, favorite flavored soy sauce, and such an important post. I hope You will like.


  • Flour

    1.5 cup

  • Water

    0.5 cup

  • Zucchini

    400 g

  • Soy sauce

    3 Tbsp

  • Sunflower oil

    3 Tbsp

  • Tomato paste

    2 Tbsp

  • Basil

    0.333 Tbsp

  • The Apium graveolens Dulce

    1 Tbsp


Ingredients required to prepare the dumplings with zucchini. Instead of tomato paste I used canned tomatoes.
To prepare dumplings dough from water at room temperature and sifted wheat flour.
From the dough to make the sausage a little thicker than a finger and cut a patch the width of half an inch.
To correct the shape of dumplings and pour a flour, to not stuck. Drop into boiling water and cook until tender. No dough, no water I don't add salt, because salt is in soy sauce and tomato paste (or canned tomatoes).
Zucchini cut into cubes and sauté in sunflower oil.
When the squash is ready by half, add the dried Basil and celery, tomato paste (or canned tomatoes). Mix well.
Add soy sauce "Kikkoman". Stir and simmer until tender. If the liquid to extinguish the marrow is not sufficient, add as needed a few tablespoons of the water in which boiled dumplings.
Taste and season with salt and pepper. The zucchini are ready place them on a dish, top to put the ready dumplings. The dish is ready.
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