A creamy delicate pasta recipe for Sardinian gnocchi (malloreddus)
- 360 g Sardinian gnocchi (malloreddus)
- 20 zucchini flowers
- 150 g Fresh ricotta Sheep's milk ricotta or cow's milk ricotta
- 1/2 sachet saffron or 1/2 teaspoon saffron threads saffron threads have to be soaked in 3 tbsp warm water at least 20 mins before
- 1 white onion
- 3-5 tbsp extra virgin oilive oil
- a few basil leaves
- salt for pasta and to taste
- ground black pepper to taste
Given how quick this recipe is to make, start boiling water for the pasta first. Add salt once the water starts to boil and then cook the pasta al dente according to the instructions on the packet.
Peel and chop the onion finely and carefully wash and cut the crowns of the zucchini flowers into strips after removing the stems and the stamens.
Heat some olive oil in a frying pan or skillet. Fry the onion until it starts to soften and then add the pieces of zucchini flowers. Cook for a few minutes on a very low flame, stirring frequently and then turn off the heat and keep aside.
In a bowl, blend the ricotta cheese, some chopped basil leaves, the half sachet of saffron (or if you use the threads add them with the water they have soaked in), a little olive oil, a pinch of salt and some black pepper with a half a cup of the pasta cooking water.
Drain the pasta, add it to the bowl of ricotta cream and saffron, and then add the zucchini flowers and onion. Mix well but gently so as not to break up the zucchini flowers too much, and serve immediately with extra grated pecorino as required
If you can't find malloreddus (Sardinian gnocchi) you can use cavatelli or small past tubes like elbow pasta.
If you can't find zucchini flowers use zucchini cut into small pieces.