Malloreddus with Zucchini Flowers, Ricotta & Saffron

Name: Malloreddus with Zucchini Flowers, Ricotta & Saffron
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 12 ½ oz Malloreddus; 20 zucchini flowers; 5 ¼ oz fresh ricotta cheese; ½ teaspoon saffron threads; 1 onion; 3-5 tablespoon extra virgin olive oil; salt; ground black pepper; grated pecorino cheese

User Reviews

5.0

93 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
503 kcal
Course
Main Course
Cuisine
Italian

Malloreddus with Zucchini Flowers, Ricotta & Saffron

Daisy Meyer

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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.

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Ingredients

Servings

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

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Instructions

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.

Notes

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.

Nutrition Information

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Calories 503kcal (25%) Carbohydrates 71g (24%) Protein 16g (32%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Cholesterol 19mg (6%) Sodium 38mg (2%) Potassium 280mg (8%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 167IU (3%) Vitamin C 2mg (2%) Calcium 103mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 503 kcal

% Daily Value*

Calories	503kcal	25%
Carbohydrates	71g	24%
Protein	16g	32%
Fat	17g	26%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Cholesterol	19mg	6%
Sodium	38mg	2%
Potassium	280mg	6%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	167IU	3%
Vitamin C	2mg	2%
Calcium	103mg	10%
Iron	1mg	6%