Luca Cianciulli’s Homemade Gnocchi with Zucchini, Olive and Parmesan Sauce

Name: Luca Cianciulli’s Homemade Gnocchi with Zucchini, Olive and Parmesan Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: 4 serving(s)
Ingredients: 2 lb (900 g) Yukon Gold potatoes, unpeeled and scrubbed clean (about 6 medium potatoes); 2 cups (300 g) unbleached all-purpose flour; 1 cup (70 g) fresh Parmesan cheese, finely grated; 1 egg; ½ cup (40 g) panko breadcrumbs; 2 tbsp (30 ml) olive oil; 1 tbsp mint leaves, finely chopped; ½ lemon, zest finely grated; ½ cup (125 ml) olive oil, plus more for serving; 2 green zucchini, sliced into thin rounds on mandoline; 1 garlic clove, crushed; ⅓ cup (50 g) Taggiasche black olives, pitted; 15 mint leaves; 1 cup (70 g) fresh Parmesan cheese, finely grated, plus more for serving

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Preparation 1 h 30 min
Cooking 1 h 30 min
Servings 4
Freezes Yes

This homemade gnocchi recipe by chef Luca Cianciulli, co-owner of the restaurant Moccione, is a simple and refined dish that's perfect for entertaining. Make the gnocchi with a dough composed of mashed potatoes that, once cooked, are then coated in a flavourful sauce made with zucchini, black olives, mint and Parmesan. Upon serving, top each plate with mint-infused breadcrumbs that add texture and freshness.

Vegetarian
Nut-free

Luca Cianciulli’s Homemade Gnocchi with Zucchini, Olive and Parmesan Sauce

Categories

Ingredients

Gnocchi

Breadcrumbs

Sauce

Preparation

Gnocchi

Breadcrumbs

Sauce

Personal Note

To help you with this recipe

RICARDO Multifunctional Mandoline