PREPARATION:

1. In a small saucepot, bring the water and butter to a simmer. Once the butter has melted, remove the pot from the heat and add the 1 tablespoon salt and ¼ teaspoon pepper. Add the flours to the pot and mix vigorously with a wooden spoon. The mixture will stiffen and form a large doughy ball.
2. While the dough is still hot, transfer it to the bowl of a standing electric mixer with the paddle attached. Turn the mixer on the lowest setting. Add the eggs one at a time, letting each egg mix into the dough before you add the next one. Once all the eggs have been incorporated, add the cheese, mustard, and herbs and mix to combine. Allow to cool at least 10 minutes before piping. You will have more control over the dough if it isn't too hot. You may also store this dough (wrapped in plastic or in the pastry bag) in the refrigerator up to one day before using. Just let it come to room temperature before piping.
3. Fill a 12- to 14-inch skillet with water and bring to a simmer. Carefully fill a large pastry bag with an open tip with the dough (alternatively you may use a resealable zip-lock bag with a corner clipped). With the pastry bag in one hand and a small serrated knife (or butter knife) in the other, squeeze the bag until an inch of the dough emerges. Cut the dough from the tip with the knife and allow it to drop in the water. Repeat with a few more gnocchi. This is tricky, but with practice, it becomes easy.
4. Cook gnocchi gently in the water (do not allow it to boil) for 3 minutes, remove with a slotted spoon (allowing water to drain) and place in a medium-size bowl or on a platter to cool. Heat a 12- to 14-inch sauté pan over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter has melted, add enough gnocchi to cover the bottom of the pan. Cook gnocchi without disturbing for 2 minutes until nicely browned. Shake the pan and continue cooking until browed on all sides, about 2 to 3 minutes longer. Add half the tomatoes, half the zucchini and season with salt and pepper. Toss to combine and cook for 1 minute. Transfer to a serving platter and repeat with the remaining ingredients.

   Editor's Note: Look for organic dairy and organic, locally-grown produce—try at your local farmers market.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Vermont Fresh Episode of Emeril Green.