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Make-In-A-Ziploc®-Bag Gnocchi with Zucchini and Tomatoes

Not only is this recipe delicious, it’s easy! And yes, we’re talking about making fresh gnocchi. Now, gnocchi may sound terrifying to make, but when you use a Ziploc® brand bag to help you out, it’s incredibly easy! Simply combine boiled potatoes, flour, an egg, and Parmesan cheese in a gallon size Ziploc® brand bag. Seal and get to mashing—a perfect job for little hands.

Prep time

27 min

Servings

4 to 6
  • Two bowls with gnocchi, zucchini, and tomatoes on tablecloth.
  • Egg yolks being poured into Ziploc bag of potatoes, flour, cheese, and salt.
  • Person kneading Ziploc bag of gnocchi dough.
  • Scissors cutting Ziploc bag of gnocchi dough over cooking pot.
  • Two bowls with gnocchi, zucchini, and tomatoes on tablecloth.
  • Two bowls with gnocchi, zucchini, and tomatoes on tablecloth.
  • Egg yolks being poured into Ziploc bag of potatoes, flour, cheese, and salt.
  • Person kneading Ziploc bag of gnocchi dough.
  • Scissors cutting Ziploc bag of gnocchi dough over cooking pot.
  • Two bowls with gnocchi, zucchini, and tomatoes on tablecloth.
Ingredients
1 pound Russet potatoes, peeled and cubed
4 egg yolks
1 cup all-purpose flour
1 cup Parmesan cheese, grated
½ tsp salt
¼ tsp fresh grated nutmeg
2 tbsp unsalted butter
1 clove garlic, peeled and minced
3 small zucchini, peeled into ribbons with a vegetable peeler
½ pint cherry tomatoes
Directions
1.
Boil potatoes in a large pot of boiling water until fork tender, about 8 minutes. Strain potatoes from the water and allow to cool.
2.
Place potatoes in a gallon size Ziploc® brand bag along with egg yolks, flour, cheese, salt, and nutmeg. Seal the bag, allowing the air to escape. With your hands, knead the bag until the potatoes are mashed and the contents are mixed, about 5 minutes. This step can be done up to 2 days in advance.
3.
Bring a large pot of salted water to a boil. With scissors, snip one corner off of the bag. Squeeze the dough out of the bag while snipping off 1-inch segments with scissors, allowing the gnocchi to drop into the water. Boil for 3 to 5 minutes until the gnocchi float to the surface of the water. Strain the gnocchi from the water reserving ¼ cup of the cooking water.
4.
In a large sauté pan, melt butter over medium heat. Add garlic and sauté for 2 minutes. Next add reserved gnocchi water and a pinch of salt and ground pepper. Add zucchini ribbons, tomatoes, and gnocchi. Sauté for 2 minutes while gently stirring. Remove from heat and serve. Garnish with grated Parmesan.

Tips & Hints

Once you’re ready to serve, cut a corner off of the bag, squeeze the dough out, and using scissors, snip 1-inch portions of the dough off into boiling water. Strain and serve with sautéed zucchini ribbons and cherry tomatoes. Pillowy, cheesy bites of amazingness in just minutes—and you did it all in a mess-free Ziploc® brand bag! The most genius gnocchi hack ever? We think so!

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