Method

1. Blend the zucchini and ricotta in a food processor until it forms a paste.
2. Add the flour and blend until it forms a dough.
3. Turn onto a lightly floured counter. knead with a little extra flour if the dough is still too sticky.
4. Cut dough into workable portions and roll into sausages about 1 centimetre thick.
5. Cut the sausages into little pillows.
6. Bring a large pot of wath to a boil.
7. Add the gnocchi to the boiling water. Cook in batches so as not to crowd the pot.
8. The gnocchi will rise to the surface when cooked.
9. Scoop the cooked gnocchi out.
10. Eat straight away, or space out on a tray and freeze for later.
11. (To reheat from frozen, repeat steps 6 - 9.)