Gnudi con Fiori di Zucca
- 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
- 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.
bunches, ricotta, egg, flour, salt, butter, saffron, pecorino
Taken from www.foodnetwork.com/recipes/mario-batali/gnudi-con-fiori-di-zucca-recipe.html (may not work)