• Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 pound zucchini
  • 16 ounces fresh ricotta
  • ¾ cup “00” flour 90
  • ¾ cup Parmigiano cheese, grated
  • ½ cup extra virgin olive oil
  • Salt, to taste
  • Fresh black pepper, to taste
  • Bottarga, grated (dry fish roe) (optional)
  • Parmigiano, grated (optional)

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Prepare the Gnocchi:

  1. Mix the ricotta cheese with the flour and Parmigiano cheese. Add salt and pepper to taste. Form balls of about an ounce each. Roll them on the back of the fork so as to obtain the lines typical to gnocchi. Douse them lightly in flour.

Prepare the Zucchini

  1. Clean the zucchini and slice them into thin strips. Blanch them in boiling, salted water. Take about one third of the zucchini and mix in a food processor with the olive oil, until creamy. Sprinkle salt, pepper and olive oil on the remaining zucchini.
  2. Bring a large pot of salted water to a boil. Cook the gnocchi for about a minute, and place them, on a serving plate, over the creamy sauce. Cover with the zucchini strips and sprinkle with Bottarga OR Parmigiano (not both).