zucchini gnocci

As any gardener knows a time comes where you have given away all you could, eaten all you could, and you still have 4 big zucchini with 10 more growing on the vine. This recipe was searched for, found and appropriately adapted to my taste.  The base recipe was found at a University of Arizona website written by Lucy K. Bradley I believe.  My interpretation is:

1 whole good size zucchini shredded into a colander,
1.5 cups flour
1.5 cups mascarpone cheese
1 egg
1 teaspoon kosher salt
1 teaspoons garlic salt
melted butter

I wanted a good base to try before adding things like Parmesan cheese and basil i think the more ingredients I add the more likely i am going to use regular cream cheese.  I served these with a traditional chicken gravy and they tasted quite good. 

take shredded zucchini and toss with kosher salt in colander let sit 20 minutes
drain in kitchen towel or cheesecloth by squeezing to remove as much water as possible
in large bowl add zucchini, flour, egg, garlic salt and mascarpone cheese
mix dough until all together add flour as needed should not stick to your hands in globs.
start to bring water in a 5qt pot to a boil
cover and refrigerate dough for 20 minutes
spread flour on rolling surface
break dough into workable balls and roll out into 1" diameter ropes and cut 1" long add to boiling water boil until they float then place in colander to drain when all gnocchi are complete toss with melted butter and serve in your favorite sauce. 

Yes, I am aware of the fork roll method for gnocchi but it is already such a process just cut em, boil em, drain em and pour butter over em = DONE 
I refrigerated them until chicken gravy was done and reheated them in the gravy and served pan seared chicken with them. 

I really think these will be good fried as well, like in panko, but i really don't need another way to fry zucchini.  yOu tEll mE!

"GARDEN FRESH SERIES"