Malloreddus with Zucchini Flowers, Ricotta & Saffron
This malloreddus with zucchini flowers is made with a flavorful, creamy ricotta and saffron sauce. The delicate flavors of the zucchini flowers make for a unique and delicious meal. Based on a traditional Sardinian recipe, this divine dish is also incredibly quick and can be made in under 30 minutes.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Italian, Sardinia
Keyword: Malloreddus recipe, Malloreddus with zucchini flowers, Pasta with Zucchini Flowers
Servings: 4
Calories: 503kcal
- 12 ½ oz Malloreddus Sardinian Gnocchi
- 20 Zucchini Flowers crowns cut into strips, stems and stamens removed
- 5 ¼ oz Fresh Ricotta Cheese sheep's or cow's milk preferred
- ½ teaspoon Saffron Threads soaked in 3 tablespoon warm water for at least 20 minutes
- 1 Onion finely chopped
- 3-5 tablespoon Extra Virgin Olive Oil
- Salt for pasta water and to taste
- Ground Black Pepper to taste
- Grated Pecorino Cheese optional
Bring a pot of water to boil for the pasta. Once it starts to boil add salt and bring it to a boil again. Then, cook the malloreddus to al dente according to the package instructions.
While the pasta cooks prepare the zucchini flowers by carefully washing them and cutting the crowns of the zucchini flowers into strips after removing the stems and the stamens.
In a deep frying pan or deep sauté pan heat olive oil over medium heat and sauté the onion until softened. Add the zucchini flower pieces and cook on low heat for a few minutes, stirring frequently. Turn off the heat and set aside.
In a bowl mix the ricotta cheese, chopped basil, soaked saffron (including the water), a drizzle of olive oil, a pinch of salt, and black pepper.
Incorporate half a cup of the pasta cooking water to achieve a creamy consistency.
Mix the ricotta saffron cream into the pan with the zucchini flowers and onion.
Drain the cooked malloreddus reserving a bit more of the cooking water. Add the malloreddus to the pan with the zucchini flowers, ricotta, and saffron mixture. Mix together, adding a splash of reserved pasta water if it's too thick.
Dish out the creamy pasta garnished with additional chopped basil and optionally grated Pecorino romano.
- 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.
Calories: 503kcal | Carbohydrates: 71g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 19mg | Sodium: 38mg | Potassium: 280mg | Fiber: 3g | Sugar: 4g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg