Gnudi con Fiori di Zucca

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 2 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
4 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 2 reviews

  • on February 25, 2008

    Flag

    Regarding the gnudi falling apart, on the show, Mario specifically states that the water should NOT be boiling, because the gnudi may fall apart; it should be simmering. But the directions state "boiling water." I think that might be why the earlier post stated they broke up so badly both times.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 23, 2006

    Flag

    While these are in no way as good as the marvelous sheeps milk ones at The Spotted Pig - one of Mario's affiliate restaurants - these are only a nose second. They are easy, and the saffron can be replaced by sage or pesto with excellent results.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.