Recipe courtesy of Mario Batali
Print
Total:
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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Tortino di Fiori di Zucca

Recipe courtesy of Debi Mazar and Gabriele Corcos

Gnudi Con La Zucca: Naked Ravioli with Squash

Recipe courtesy of David Rocco

Budino di Zucca

Recipe courtesy of Mario Batali

Squash Gnocchi: Gnocchi di Zucca

Recipe courtesy of Mario Batali

Capellacci di Zucca (Squash Filled Hats)

Recipe courtesy of Mario Batali

Creamy Winter Squash Soup: Crema di Zucca

Recipe courtesy of Mario Batali

Marinated Butternut Squash: Scapece Di Zucca

Recipe courtesy of Mario Batali

Gnudi

Recipe courtesy of Giada De Laurentiis

Gnudi

Recipe courtesy of Giada De Laurentiis

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here