A fresh light and summery zucchini ricotta gnocchi with fresh basil and a hint of lemon.
ingredients
- 4 cups zucchini, grated
- 1 tablespoon salt
- 1/4 cup loosely packed basil, sliced (optional)
- 2 teaspoons lemon zest (optional)
- 1 1/2 cups ricotta
- 2 egg yolks
- 1/4 cup pecorino or parmigiano reggiano (parmesan), grated
- 1/4 teaspoon pepper
- 1 cup flour
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