Gnudi con Fiori di Zucca

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 3 bunches (about 3 to 4 flowers each) zucchini blossoms
  • 3/4 pound fresh ricotta
  • 1 egg
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/3 cup whole-wheat flour
  • Salt
  • 2 tablespoons butter
  • 20 strands saffron
  • Grated pecorino, for garnish
Directions
  • Bring 6 quarts of water to a rolling boil and add 2 teaspoons salt.

  • Clean the zucchini blossoms, removing the pistils and gently rinsing them under running water to remove any pollen from the interior. Let air dry. Reserve 4 blossoms and set aside. Being careful not to crush the blossoms, gently chop them into 1/2-inch pieces.

  • In a small mixing bowl, combine the ricotta, chopped zucchini flowers, egg, Parmigiano and half of the flour. Using a wooden spoon, mix until the ingredients are well combined, being careful not to crush the bits of blossom. Salt, to taste. Using your hands, form 8 large gnocchi from the mixture, using all of it.

  • Place the remaining flour in a shallow bowl. Dredge all 8 gnocchi through the flour, so that all sides of the gnocchi are dusted in flour. Gently shake off any excess.

  • Gently drop the gnocchi in the boiling water. When the gnocchi rise to the top, after about 3 to 5 minutes, use a slotted spoon to remove the prepared gnocchi from the pot and set aside to dry.

  • While the gnocchi cooks, combine the butter and saffron in a 10-inch saucepan over a medium flame. Let melt until the saffron colors the butter. Add salt, to taste. Add the remaining 4 blossoms and the drained gnocchi to the pan and cook gently. If the gnocchi has cooled off considerably, allow them to cook for several minutes until reheated.

  • Divide the gnocchi into 4 warmed pasta bowls. Garnish with pecorino and serve immediately.


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