Squash Blossom Gnocchi with Zucchini and Garlic-Parmesan Sauce

Ingredients and Weight:

• Fresh zucchini, 2 pounds
• Homemade or store-bought gnocchi, 1 pound
• Squash blossoms, 1 cup (packed)
• Garlic, 6 cloves
• Parmesan cheese, freshly grated, 1/2 cup
• Olive oil, 1/4 cup
• Salt and black pepper, to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 20 minutes

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. Sauté zucchini: Slice zucchini thinly and sauté in olive oil until softened.
2. Make squash blossom filling: Chop squash blossoms and mix with ricotta cheese, Parmesan cheese, salt, and pepper.
3. Stuff gnocchi: Pipe or spoon the squash blossom filling into the gnocchi shells.
4. Cook gnocchi: Bring a large pot of salted water to a boil and cook filled gnocchi until they float.
5. Make sauce: In a skillet, sauté garlic in olive oil until fragrant. Add zucchini and cook until caramelized. Stir in Parmesan cheese and season with salt and pepper.
6. Toss with pasta: Drain the cooked gnocchi and toss with the zucchini sauce.

Nutritional Information:

• Calories: 450 (per serving)
• Fat: 20 grams
• Protein: 25 grams
• Carbohydrates: 50 grams

Dish Characteristics:

• Creamy and flavorful
• Vibrant colors and textures
• Perfect for a special occasion or dinner party
• Can be made ahead of time

User Comments:

• "Amazing! The squash blossoms added a beautiful touch and the sauce was to die for."
• "So easy to make and absolutely delicious. I will definitely make it again."
• "Loved the combination of flavors. It was a hit with my guests."

Special Precautions and Tips:

• If squash blossoms are unavailable, you can substitute spinach or basil.
• Make sure the ricotta cheese is well-drained to prevent the stuffing from becoming too runny.
• Do not overcook the zucchini or it will lose its vibrant color.