Step 1

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.

Step 2

Transfer the zucchini to a blender and combine until a smooth green base is formed.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.