Zucchini Gnocchi

Contributed By: Live. Life. Simple.

This recipe will make a variable amount of Gnocchi*

Directions:

1. Take ends off of the zucchini, cut into medallions. 
2. Lightly spray a large skillet  with oil, heat up and then add 2 zucchini’s worth of medallions. Cook for 2 minutes.
3. Add 1 tsp of minced garlic, can add salt and pepper if desired and then cook for an additional 8 minutes. Let cool for 30 minutes. 
4. Add to a blender to get a paste. (It took 6 cooked zucchinis to have enough moisture to get a nice paste without adding extra water)
5. Add some flour slowly, mix and add more flour until you get a workable dough. (About 1 Cup per zucchini) 
6. Add flour to a cutting board or counter top, knead, then roll it out into desired size of gnocchi (Can flatten and use a fork to add a design to them)
7. Boil in water until they float to the surface. Cool, freeze, and then Freeze dry.
8. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

Approximately 24 hours

Rehydration:

Add boiling water until they float, you may have to boil them 2-3 minutes to get them to rehydrate

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.