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1
Bring 6 quarts of water to a rolling boil and add 2 teaspoons salt.
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2
Clean the zucchini blossoms, removing the pistils and gently rinsing them under running water to remove any pollen from the interior.
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3
Let air dry.
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4
Reserve 4 blossoms and set aside.
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5
Being careful not to crush the blossoms, gently chop them into 1/2-inch pieces.
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6
In a small mixing bowl, combine the ricotta, chopped zucchini flowers, egg, Parmigiano and half of the flour.
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7
Using a wooden spoon, mix until the ingredients are well combined, being careful not to crush the bits of blossom.
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8
Salt, to taste.
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9
Using your hands, form 8 large gnocchi from the mixture, using all of it.
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10
Place the remaining flour in a shallow bowl.
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11
Dredge all 8 gnocchi through the flour, so that all sides of the gnocchi are dusted in flour.
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12
Gently shake off any excess.
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13
Gently drop the gnocchi in the boiling water.
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14
When the gnocchi rise to the top, after about 3 to 5 minutes, use a slotted spoon to remove the prepared gnocchi from the pot and set aside to dry.
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15
While the gnocchi cooks, combine the butter and saffron in a 10-inch saucepan over a medium flame.
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16
Let melt until the saffron colors the butter.
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17
Add salt, to taste.
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18
Add the remaining 4 blossoms and the drained gnocchi to the pan and cook gently.
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19
If the gnocchi has cooled off considerably, allow them to cook for several minutes until reheated.
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20
Divide the gnocchi into 4 warmed pasta bowls.
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21
Garnish with pecorino and serve immediately.
