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Wednesday, November 06 2013 10: 04

Gnocchi with mascarpone potatoes, zucchini flowers and nuts

Written by Azdora
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Gnocchi Mascarpone Zucchini Flowers and Walnuts Gnocchi Mascarpone Zucchini Flowers and Walnuts

Potato Gnocchi with Mascarpone and Walnuts Pumpkin flowers. A first course really easy. The ingredients of the sauce give it a very delicate taste and detail that make this dish really elegant and also suitable for an important meal. Preparation times change, of course, if we make homemade gnocchi.

difficulties recipe for Preparation cooking Cost
Easy 4 people 10 min.
10 min. € 6

What is needed
Ingredient Quantity
potato gnocchi gr. 450
mascarpone cheese gr. 200
courgette flowers n. 20 - 25
walnuts gr. 100
grated pecorino gr. 40
salt, pepper, butter qb


  • Clean the pumpkin flowers eliminating stem and pistil. Open each flower and wash.
  • Coarsely cut with a knife.
  • Chop the walnut kernels with a knife or crescent.


  • in a pot, lead to abundant boiling water for cooking the pasta.
  • Meanwhile prepare the sauce. Then a non-stick pan, heat a knob of butter.
  • Combine the zucchini flowers, salae and pepper and leave to dry a minute, stirring.
  • Add the mascarpone cheese with a couple of tablespoons of the pasta and the chopped nuts and extinguish the fire. The warmth will keep the sauce warm
  • When the water boils, add salt with salt and dip the dumplings. Once the water resumes boiling, and the gnocchi rise to the surface, they are ready.
  • Drain the gnocchi and dip them in the pan with the sauce.
  • Add the grated cheese.
  • Stir well to mix the ingredients and do bring to the table.
Bed 11630 times Last modified on Wednesday, November 13 2013 13: 51