Zucchini Gnocchi with Gluten-Free Oat Flour – Ilaria Moretti

Method

Steam the zucchini, then let them cool and drain them well to remove excess water.

Mash the zucchini with a fork until they are soft and smooth.

Add the La Veronese® Gluten-Free Whole Wheat Oat Flour a little at a time, stirring until the dough becomes workable.

The amount of flour may vary slightly depending on the water content of the zucchini, so it’s important to add it gradually.

Transfer the dough to a lightly floured surface and shape into loaves. Cut the gnocchi to the desired size.

Cook the gnocchi in boiling salted water and drain them when they rise to the surface.

You can season them with simple, fragrant ingredients, such as fresh basil, zucchini blossoms, and pine nuts, or pair them with your favorite sauce.