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Ricotta Gnocchi with Zucchini Flowers

The bright yellow zucchini flowers add a pretty seasonal touch to these easy gnocchi. But feel free to leave them out or add in your own special touches!!

Ingredients

  • 1 container (425 g) ricotta cheese (full fat if possible)
  • 1/2 cup Parmigiano Raggiano, grated
  • 1 1/2 cups all-purpose flour (you can also use bread flour)
  • 1 egg, lightly beaten
  • 4 large zucchini flowers, chopped (about 1/2 cup)
  • 1/2 tbsp each salt and pepper
  • 1/3 cup olive oil
  • 2 cups cherry tomatoes
  • 2 tbsp butter

Instructions

  • For the ricotta gnocchi, make a well in the ricotta and add your egg, cheese, zucchini flowers, salt and pepper. Now start adding 1 cup of flour and begin to mix. The dough should be a little tacky to touch, but it should form to make a soft smooth ball so keep adding flour until this happens. 
  • Cover with cling wrap and a dishtowel to prevent it from drying out and let it rest for 15 minutes to a few hours.
  • To finish forming the gnocchi, divide the dough into manageable pieces (I like to divide the dough into eighths).  Take each piece on a floured surface and roll into logs that measure between a ½ and ¾ inch. Cut the logs into ½- to ¾-inch pieces using a sharp knife
  • Some people use the base of a wicker basket and roll the gnocchi against this to create ridges, always using a thumb or middle finger (never the index because it is too small). There are also gadgets made specifically for rolling gnocchi but I find the gnocchi sticks to it and the ridges aren't deep enough. You can also use the tried and true method of the back of a fork.
  • Place the gnocchi on a floured surface and covered until ready to use (gnocchi freezes well, so make a big batch, freeze them on the cookie sheet and then once frozen, place them into a freezer bag and store for up to one month).
  • If you are cooking the gnocchi now, boil a large pot of water and salt quite heavily (the water should taste like sea water!); when the water is at a rolling boil, salt and place the gnocchi in the water and wait for them to float to the top (that's when they are ready).
  • Meanwhile, heat the oven to 400°F and place the tomatoes on a parchment lined baking sheet.  Pour oil over tomatoes, toss generously and season well with salt and pepper. Bake until browned, about 10-15 minutes.
  • Scrape all of the tomatoes into a large skillet and place over medium high heat.  Add in the cooked gnocchi and stir gently.  Add butter and stir until melted. Serve immediately with another grating of parmigiano if desired.