Zucchini Gnocchi with Lemon Basil Pesto

1.Prepare the zucchini: Grate the zucchinis using a coarse grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This step is crucial to prevent soggy gnocchi.

2.In a large mixing bowl, combine the drained grated zucchini, beaten egg, grated Parmesan, salt, and pepper. Gradually add the flour, mixing gently until a soft dough forms. The dough should be slightly sticky but hold together. Avoid overworking to keep the gnocchi light.

3.Lightly flour a clean surface and turn the dough out onto it. Divide the dough into 4 equal portions. Roll each portion into a long rope about 1.5 cm (about 0.6 inches) thick.

4.Cut each rope into 2 cm (about 0.8 inches) pieces to form the gnocchi. Optionally, roll each piece over the back of a fork to create ridges which help hold the sauce.

5.Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches by dropping them into the boiling water. When the gnocchi float to the surface (about 2-3 minutes), use a slotted spoon to remove them and transfer to a plate.

6.Prepare the lemon basil pesto: In a food processor, combine basil leaves, lemon juice, toasted pine nuts, minced garlic, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Taste and adjust seasoning if necessary.

7.In a large skillet over medium heat, gently warm the lemon basil pesto. Add the cooked gnocchi and toss to coat evenly, heating through for 1-2 minutes.

8.Serve the zucchini gnocchi immediately, garnished with extra grated Parmesan and a few fresh basil leaves if desired.