Zucchini Gnocchi in Creamy Grilled Pepper & Saffron Sauce
5 from 4 votes
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Seiran Sinjari - Legally Plantbased Author Photo - Title: Recipe Developer and BOV Contributor

In this article, columnist Seiran Sinjari shares her recipe for Zucchini Gnocchi in Creamy Grilled Pepper & Saffron Sauce. Her recipe column All About the Veg! is all about highlighting the versatility of fruits and vegetables by shining a spotlight on a different one in each of her articles. 

Zucchini Gnocchi in Creamy Grilled Pepper & Saffron Sauce

Celebrating the Versatile Zucchini

As we continue to go through the bounty of summer produce, there’s one versatile ingredient that shines brightly in our gardens, markets and on our plates at the moment – the delightful zucchini.

This week, we celebrate the summer squash in all its glory with a luscious recipe that combines its natural goodness with a medley of flavors, textures, and aromas. I’m serving you my ever so popular Zucchini Gnocchi in Creamy Grilled Pepper & Saffron Sauce topped with Crunchy Pistachios.

Exploring the Star Ingredient: Zucchini

Before we dive into the flavors of this colorful dish, let’s take a moment to appreciate the star ingredient – the zucchini. Native to the Americas but now beloved worldwide, zucchini is a summer squash with a tender flesh that boasts a mild, slightly sweet taste. Its vibrant green color adds a refreshing touch to any dish and it can be prepared both raw and cooked.

Zucchini Gnocchi in Creamy Grilled Pepper & Saffron Sauce

From savory dishes to sweet treats, this humble vegetable can effortlessly transition from one course to another. The zucchini is mild and will seamlessly blend into various recipes, taking on different textures and flavors.

A Medley of Flavors, Textures, and Aromas

Now back to my Zucchini Gnocchi in Creamy Grilled Pepper & Saffron Sauce. Picture this – the smoky aroma of grilled peppers combined with the fragrance of saffron in a velvety creamy sauce.

For that extra layer of satisfaction, we sprinkle some crunchy pistachios over it all. Before you get started, make sure you have the freshest summer zucchini on hand! You can pick any color you like; green, white or yellow. Enjoy!

Zucchini Gnocchi in Creamy Grilled Pepper & Saffron Sauce

Zucchini Gnocchi in Creamy Grilled Pepper & Saffron Sauce

5 from 4 votes
A luscious and versatile summer squash dish topped with crunchy pistachios. Enjoy the smoky aroma of grilled peppers and the fragrance of saffron in this vegan twist on a classic dish.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Author: Seiran Sinjari
Servings: 4 servings

Ingredients

  • 200 mL unsweetened vegan heavy cream
  • 0.25 g / 1/8 tsp ground saffron threads
  • 1 1/2 tbsp olive oil
  • 1 clove of garlic
  • 1 medium sized zucchini thinly sliced into rounds
  • 2 roasted red peppers jarred or homemade, I’m using jarred
  • ½ tsp Aleppo chili or other mild chili flakes
  • 1 tbsp nutritional yeast
  • Zest of one small lemon + half of it (½ tbsp juiced if you’re peppers aren’t tangy)
  • salt & pepper to taste
  • 500 g gnocchi
  • 2 tbsp pistachios roughly chopped
  • 1 small bunch of parsley

Instructions

  • Mix saffron with vegan heavy cream in a small bowl and set aside for ~20 minutes.
  • Heat olive oil in a pan over medium heat. Slightly smash the garlic clove and add to the pan along with the zucchini. Season with salt and pepper and fry until the zucchini has browned a little on both sides.
  • Blend roasted peppers to a smooth puré and add to the pan along with the saffron heavy cream, Aleppo chili, nutritional yeast, lemon zest (and juice if using) salt and pepper. Mix well and let simmer over low heat for ~5 minutes.
  • Cook gnocchi in lots of salted boiling water for 1-2 minutes or until they float to the top. Reserve 100 ml of the cooking water.
  • Add gnocchi to the pan and combine well with the sauce for 30 seconds then remove from heat. Mix in some of the cooking water if the sauce is too thick.
  • Discard the smashed garlic clove and plate the zucchini gnocchi.
  • Garnish with fresh parsley, pistachios & Aleppo chili before serving.
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Zucchini Gnocchi in Creamy Grilled Pepper & Saffron Sauce

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If you enjoyed this recipe, you might also like Seiran’s Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas. Click here for the recipe.

Vegan Tahini Yogurt Pasta with paprika butter chickpeas

And if you’re a pasta fan, check out this vegan butternut mac’n cheese recipe.

Recipe, text, and photography by Seiran Sinjari. Please note that this site contains affiliate links and we may earn a commission if you make a purchase through those links at no extra cost to you. 

Seiran Sinjari's author photo on the left. On the right, her name in bold letters, underneath, her bio: Seiran is a Stockholm-based freelance food photographer and recipe developer who left her international legal career to pursue her quest for a life with more freedom and creativity. Her recipes and photographs have been featured in Thrive Magazine, Japanese Genic Magazine and recently she appeared on The Drew Barrymore Show. Her cooking is often inspired by flavors from the Middle East / her Kurdish roots or her encounters with different cuisines around the globe. You can follow her on social media at @legallyplantbased.

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2 Comments

  1. 5 stars
    I just made this and it’s delicious! Never would have thought to add saffron, but it really worked. Can’t wait to make it again.

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