You’ve heard of potato gnocchi, you may have made my vegan cauliflower gnocchi… But have you tried zucchini gnocchi? With only 6 ingredients, it’s incredibly easy to turn zucchini into a delicious pasta dish!

Zucchini gnocchi title image.

As much as I love zucchini, it can be difficult to come up with ways to cook this prolific vegetable. So now, in addition to the scarpaccia zucchini tart and lemon zucchini pasta, you can enjoy these homemade zucchini gnocchi.

Remember, at PlantYou we do not waste food! For more creative low-waste recipes (including abundant harvest), you’ll need a copy of PlantYou Scrappy Cooking!

Why You’ll Love This Recipe

  • Wouldn’t it be nice to be able to turn virtually any vegetable into gnocchi? The principle you learn in this recipe works for other produce, too!
  • Anyone who’s ever grown zucchini knows the struggle of trying to use up the abundant harvest. Even if you share with friends and family, you can use this zucchini gnocchi recipe as inspiration.
  • Thanks to the simple addition of garlic, salt and pepper, this gnocchi has plenty of flavor on its own.
  • Zucchini gnocchi is less starchy since it uses a lighter base. You might even prefer it to potato gnocchi!

Key Ingredients

Ingredients to make homemade zucchini gnocchi.
  • Zucchini is a quintessential summer vegetable that makes a beautiful, fiber-rich base for this gnocchi dough.
  • All-purpose flour is key for most pasta or dumpling recipes. As it happens, gnocchi is both!
  • Garlic, salt, and black pepper add some flavor to the gnocchi dough. Even before you add sauce, there is some depth to zucchini gnocchi.
  • Olive oil helps to cook the zucchini. However, it is optional if you prefer your meals oil-free.

Hack It!

  • While I listed two zucchinis for this recipe, I had an “average” store zucchini size in mind. Please scale up or down depending on the size of your zucchini.
  • Feel free to serve with your favorite pasta sauce. Try it with roasted red bell pepper sauce, super green pasta sauce, or pink beet pasta sauce.
  • Alternatively, I recommend serving zucchini gnocchi with a classic combination of sauteed garlic, fresh basil leaves, and vegan parm (optional). I also like to add crispy zucchini slices for texture.
  • Meal prepping? Shape your gnocchi, then let them dry out before freezing them. This way, you have delicious homemade gnocchi ready to go any time!

How to Make Zucchini Gnocchi

Sauteing zucchini with olive oil, garlic, salt and pepper.

Step 1: Saute zucchini with olive oil over medium heat. After around 2 minutes, add the garlic, salt, and pepper. Cook the zucchini until soft and fragrant, around 8 minutes.

Sauteed zucchini in a blender after cooling down.

Step 2: Leave zucchini to cool for half an hour. Then, transfer to a blender.

Blended zucchini transferred to a bowl.

Step 3: Blend zucchini into smooth, green paste. Transfer to a mixing bowl.

Flour added to the green mixture of blended zucchini.

Step 4: Add the flour to the mixing bowl. Start with the smaller amount (one and a half cups).

Zucchini gnocchi dough fully incorporated.

Step 5: Gently mix the contents together into a sticky but workable dough. At this point, you can add more flour, 1 tbsp at a time until you have the right consistency.

Zucchini dough rolled out into gnocchi.

Step 6: Dust a work surface with flour, and split the dough into 5 parts. Roll out into cylinders, around 1/2-inch thick and 10 inches long. Cut into gnocchi.

Boiling zucchini gnocchi in water.

Step 7: Bring a large pot of water to a boil. Add the gnocchi, and cook for around 2-3 minutes, until they lift to the surface. 

Cooked zucchini gnocchi in a frying pan.

Step 8: Transfer to a pan with your desired sauce. I added minced garlic, and olive oil, then fried the gnocchi until slightly crispy.

Frequently Asked Questions

How do I know when the dough consistency is right?

Firstly, you want the flour to be fully incorporated with no white streaks.

Secondly, the dough should be sticky but moldable on a flour-dusted surface. If the dough sticks to your hands too much, add more flour. Easy!

What toppings should I serve this with?

I served it with some air-fried crispy zucchini chips, fresh basil, and vegan parmesan. 

You’re also welcome to try this with basil or garlic oil, chili flakes, or everything bagel seasoning.Closer shot of the zucchini gnocchi serving with all the toppings.

More Plant-Based Gnocchi Recipes

For even more healthy, plant-based recipes, check out the PlantYou Planner! It’s a digital meal planner that features over 600 delicious vegan recipes!

Every recipe, from breakfast and lunch, to Christmas dinner and Valentine’s dessert, can be adjusted to make enough servings for your household size. What’s more, you can take advantage of the FREE beginner vegan meal plan before you make up your mind.

Top down shot of the zucchini gnocchi on a white plate.
Zucchini gnocchi title image.

The Recipe: Zucchini Gnocchi

Homemade gnocchi recipe that uses everyone's favorite summer vegetable.
5 from 3 ratings

Ingredients

  • 2 zucchinis, sliced
  • 2 cloves garlic, minced
  • cups flour, up to 2 cups as needed
  • salt and pepper, to taste
  • olive oil, for cooking

To serve

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • fresh basil
  • vegan parmesan, optional
  • crispy zucchini slices

Instructions 

  • In a pan over medium heat, add olive oil and the zucchini. After around 2 minutes, add the garlic, salt, and pepper. Cook the zucchini until soft and fragrant, around 8 minutes. Allow to cool for half an hour. 
  • Transfer the zucchini to a blender and combine until a smooth green base is formed. 
  • Transfer to a bowl, with the flour, and gently mix until a dough is formed. It will be sticky but should be workable. You can continue adding flour one tablespoon at a time until you reach a firm workable consistency. 
  • Dust a work surface with flour, and separate the dough into 5 equal pieces. Roll out into cylinders, around 1/2 and inch thick and 10 inches long. Cut each “rope” into gnocchi-sized pieces, around 10 to 12 per rope. 
  • Bring a large pot of water to a boil. Add the gnocchi, and cook for around 2 to 3 minutes, until they pop to the surface. 
  • Then transfer to a pan with your desired sauce. For mine, I added 2 tablespoons olive oil and a teaspoon of minced garlic, and fried the gnocchi until slightly crispy. I served it with some air fried crispy zucchini, fresh basil and vegan parmesan. 

Notes

Serving: 1g, Calories: 507.3kcal, Carbohydrates: 79.6g, Protein: 12.4g, Fat: 15.6g, Saturated Fat: 2.3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10.3g, Sodium: 18.9mg, Potassium: 636.1mg, Fiber: 4.6g, Sugar: 5.2g, Vitamin A: 392.5IU, Vitamin C: 37mg, Calcium: 56.4mg, Iron: 5.3mg