Zucchini Flower and Saffron Gnocchi

Zucchini Flower and Saffron Gnocchi

(flour should equal ¼ of the amount of potato)

17.5 ozs red potatoes

4.5 ozs flour

zucchini flower

4 tablespoons of butter

safron for garnishing

pinenuts for garnishing

1/3 c parmesan

Clean the potatoes, scrubbing the skin well. Boil them in salted water until they are soft – you can check with the tip of the knife. Drain the potatoes then cool them for 10 minutes. Remove the skin. Mash the potatoes, not in a food processor but with the hand tool then mix them together with the flour using your hands, working the dough for 10 minutes until it’s mixed together well and you have a nice consistency. Add more flour to the surface if needed and roll the mixture with your two hands to reach 1 inch diameter. Cut the roll into small pieces about an inch long. Roll each individual piece on the back side of a fork to make the gnocchi groove. Place them in salted boiling water until they float. Immediately add the gnocchi to the pan with the cooked zucchini flower. Add a ½ ladel of the boiling water and 1/3 c of parmesan. Hover the pan over the heat moving the pasta continuously until the sauce becomes thick. Next add more parmesan if needed and and continue to hover and flip the pasta. For finishing touches on the serving plate, add safron and pinenuts.

The meeting point for my cooking lesson in

Rome is Teatro Argentina:

Jewish Ghetto

http://en.wikipedia.org/wiki/Jewish_ghetto

Piazza Navona

You guys have a great week!

your Chef,

Fabio