Blend the zucchini

• Roughly chop the zucchini and blend until smooth.
• Transfer the purée to a bowl and season with salt.

Make the dough

• Add the flour to the zucchini purée and mix until a soft, workable dough forms.
• Add a little more flour if the dough is too sticky.

Shape the gnocchi

• Turn the dough out onto a floured surface and roll into long ropes.
• Slice the ropes into small dumplings and dust lightly with flour.

Cook the gnocchi

• Bring a large pot of salted water to a boil.
• Drop in the gnocchi and cook until they float to the surface.

Make the garlic basil sauce

• Warm the olive oil in a pan and gently cook the garlic until fragrant.
• Add the basil and stir for a moment.

Finish and serve

• Toss the drained gnocchi in the garlic basil sauce.
• Serve topped with grated parmesan.