True confessions from the Galley.  I’ve never made gnocchi before.  Never eaten gnocchi before.  I’m not sure why exactly except I always had the impression that it was some sort of doughy tasteless pasta.  Boy, was I wrong! As I was making the gnocchi, I kept sampling the little ‘slugs’ as they rose to the top of the boiling water. Shameful I know, but I couldn’t believe how tasty they were.  Add this to the rich creamy corn sauce and I was in culinary heaven.  Definitely a five star repeatable in my Galley.

A lot of recipes for gnocchi call for ricotta but instead of buying something I would rarely use, I drained some plain Greek yogurt through a piece of cheese cloth for a half hour to thicken and it worked beautifully.

I grated some zucchini, salted it, then drained as much of the liquid from it as possible then stirred in a couple of egg yolks, parmesan and seasonings.  The rest was simply mixing in flour until the dough was workable.

For my first attempt, I didn’t have one of those gnocchi pallet thingys so used a fork to make some grooves in each little  ‘slug’ (what else would you call them?).  They weren’t pretty but once swimming in the corn and bacon sauce, who was going to notice?

Even though I try my best not to accumulate tools that don’t have at least two functions, I caved and bought the gnocchi board. It doesn’t take up a lot of space and did make the gnocchi look somewhat more professional…I did say ‘somewhat’.

For a repeat performance with the rest of the gnocchi I added a touch of Tuscany with greens, parmesan and sun-dried tomatoes. Instant YUM!

Zucchini Gnocchi with Two Sauce Options

Very tasty easy to make pasta swimming in delicious creamy sauce
Course Main Course
Cuisine Italian
Calories 498kcal
Author www.seasaltgalleykat.com


  • Saucepan
  • Fry pan
  • Mixing bowl


For Gnocchi

  • 2 zucchini about 4 cups shredded,drain well of extra liquid
  • 1 tbsp salt
  • 1 1/2 cups plain Greek yogurt well drained
  • 2 egg yolks
  • 1 tbsp lemon zest
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Parmesan
  • 1 tsp ground pepper
  • 1 cup flour may need a little extra

For Corn Sauce

  • 2 tbsp butter
  • 1 cup corn kernels fresh is best
  • 1 cup evaporated milk you can also substitute heavy cream but I kept this lower fat.
  • 1/2 cup feta crumbled
  • salt and pepper to taste
  • 2 tbsp basil stacked, rolled and thinly sliced
  • 2 slices bacon fried and crumbled (optional)

For Creamy Tuscan-style Sauce

  • 2 tbsp butter or olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 1/2 cup sun-dried tomatoes in oil drained but reserve 1 tbsp oil
  • 1 tbsp Dijon mustard
  • 1 cup evaporated milk
  • 1 1/2 cups fresh greens, chopped I used baby spinach and kale combo
  • 1/2 cup grated Parmesan
  • 2 tbsp fresh herbs, chopped I used parsley and basil
  • salt and pepper to taste


For gnocchi

  • Once you have drained as much liquid from the grated zucchini (a tea towel or piece of cheese cloth work well, add remaining ingredients forming a dough. If needed add more flour a tablespoon at a time until it is a dough you can work with without being too sticky
  • Divide dough into four then roll each piece into a 1” string rope, then cut into 1” pieces, dust lightly with flour and roll on a gnocchi board or with a fork. If you are planning on storing gnocchi, at this point prior to boiling, place quantities in freezer bag until ready to use, then boil from frozen.
  • Drop the pieces of dough into boiling water a few at a time. When the pieces float to the surface remove and add to prepared sauce.

For Corn Sauce

  • In saucepan heat butter until it sizzles then add corn and stir over medium high heat until slightly charred, being careful not to burn.
  • Lower heat and stir in milk or cream, cheese and seasonings and stir to heat through and thicken slightly. Add boiled gnocchi and bacon crumbles if using, balance seasonings and garnish with basil leaves. Serve immediately

Creamy Tuscan-style Sauce

  • In saucepan, saute garlic and onion in butter and reserved tomato oil until softend and fragrant.
  • Stir in mustard and milk and simmer for another minute.
  • Drop in greens and cook just until wilted. Add chopped herbs and boiled gnocchi and cook until heated through. Rebalance seasonings and serve.

Galley Kat Notes:

*The gnocchi recipe made enough for the two of us for two dinners (about 4 cups).  If you plan on just two servings I would suggest you lightly dust half the uncooked (unboiled) gnocchi with flour and store in a freezer bag.  When ready to use, you can take it directly from the freezer (no thawing necessary), boil it as per the directions above and add it to one of the above sauces. So simple.


Calories: 498kcal | Carbohydrates: 45g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 165mg | Sodium: 2357mg | Potassium: 689mg | Fiber: 3g | Sugar: 14g | Vitamin A: 940IU | Vitamin C: 22mg | Calcium: 446mg | Iron: 3mg

So much thanks to Kevin at Closet Cooking for the inspiration and for showing me that gnocchi is utterly AWESOME!

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