Ricotta and Mint Gnocchi with Zucchini and Cannellini Beans

Aug 22, 2025

It's summer and zucchini abound. I seem to have a constant stream gifted to me by a lady I know and this is one of my 'go to' recipes, first because it looks and tastes delicious and second because it comes together relatively quickly.

These ricotta and mint gnocchi with zucchini and cannellini beans are a great dish to serve to guests, especially if you can get hold of zucchini flowers  which make it look super pretty. The addition of mint and a little lemon zest takes it to another level. Also, the whole concept of 'home-made pasta' offers an impressive element, but with virtually no mess and minimal effort. 

If you can't get hold of zucchini flowers but can get some yellow zucchini to add colour then that works too. Alternatively some diced carrot can elevate the colour scheme. I added some diced carrots to my recipe anyway because I think it makes the dish look prettier in general. 

RECIPE – for 6 people 

FOR THE GNOCCHI

600g    Ricotta (sheep’s cow’s goat’s) whichever you can find. (Drain well overnight)

120g     Parmigiano Reggiano or Grana Padano or Pecorino

200g     00 Soft Wheat / AP flour (moreoreless)

2 tbsps Chopped fresh mint  (or 1/2 tablespoon dried mint)

               Salt and Pepper to taste

1.     To make the gnocchi, first soften the ricotta with a fork. 

2.     Add the grated Parmigiano or Pecorino and chopped mint and mix well. 

3.     Add the flour slowly and work together with hands until the dough is cool and damp to the touch but not tacky. This needs to be done quickly and it is important to ensure that all the ingredients are well mixed in without overworking the dough. You may not need to use all the flour. 

4.     Leave to rest in the fridge.

5.     While your condiment is cooking, take golf-ball sized pieces and roll out long sausages to the thickness of a small finger. Cut into half inch pieces and set aside on a clean tea towel sprinkled with durum wheat or semola flour. 

FOR THE CONDIMENT

2 small Shallots, finely chopped

2          cloves garlic, finely chopped

1          can Cannellini beans + cooking liquid

5          small zucchini, finely diced

5          zucchini or pumpkin flowers – stem removed, torn into strips,                rinsed quickly and dried. 

1          large carrot, finely diced (optional)

1          lemon zest

            Evoo 

            Salt and Pepper to Taste

 

1.     Lightly fry the shallots in oil / butter and then add the garlic. Fry until soft.

2.     Add the diced carrots (optional) – leave to cook on a low heat, adding a dash of water if necessary for about 5 minutes

3.     In the meantime heat up your water to boil for your gnocchi

4.     Add the zucchini and continue to cook for a further 5 – 7 minutes so they remain a little crunchy. Add a dash of water so they don’t burn or stick to the pan. 

5.     Add the lemon rind and stir through

6.     Add the cannellini beans to your vegetable mix, about a half glass of cannellini bean water and stir through. If the condiment is too thick then loosen with a little pasta cooking water. Taste and add salt and pepper to your liking. 

7.     Last, add the zucchini flowers and stir through. 

8.     Put the gnocchi to boil with plenty of salt in the water. When they rise to the surface, leave for about a minute and add them to the condiment. 

9.     Sauté gently in the pan and serve with finely grated Parmigiano or Pecorino cheese. 

 

BUON APPETITO!