Italian zucchini gnocchi and chickpea patty recipes showcase light, egg‑free summer dishes

A zucchini‑based gnocchi recipe offers a low‑calorie alternative to traditional potato gnocchi. Grated zucchini is mixed with ricotta, egg, Parmesan and flour, then shaped and boiled until the pieces float. The gnocchi can be finished with butter‑sage, a cheese fondue, pesto or tomato sauce.

A separate chickpea patty recipe provides a vegan, egg‑free option for quick summer meals. Cooked chickpeas are blended with garlic, parsley, breadcrumbs and chickpea flour, formed into small patties and fried, baked or air‑fried until crisp outside and soft inside. Both dishes are promoted as easy to prepare, nutritious and suitable for vegetarians or those seeking lighter meals.