On hot Spring day, here's a blooming recipe.
RICOTTA GNOCCHI WITH SQUASH BLOSSOMS AND CLAMS
Ricotta Gnocchi con Vongole e Fiori di Zucca
2 tbsp. olive oil
10–12 squash blossoms, sliced in thirds
A pinch of saffron
20 clams, in shell
1 cup white wine
2 tbsp. butter
1 recipe Potato-Ricotta Gnocchi (see recipe on page 14)
Salt and pepper
20 basil leaves, roughly chopped
Put the olive oil in a large, deep sauté pan over medium heat. Add the squash blossoms, saffron, and clams and cover with a lid. Once the clams start to open (about 2 minutes), add the wine and the butter.
Start cooking the gnocchi in salted boiling water. While they’re cooking, add a pinch of salt, some pepper, and the basil to the pan with the clams (by now they should all have opened; discard any that have not).
When the first gnocchi rise to the top of the pot, remove all the gnocchi and put them directly into the pan with the sauce, stirring to coat them, and cook for another 3 minutes. Serve immediately.(* From FABIO’S ITALIAN KITCHEN by Fabio Viviani. Copyright © 2013, VF Legacy, LLC. Published by Hyperion in April 2013. Available wherever books are sold. All Rights Reserved)