Start by mixing 500 g of ricotta with a few flowers and petals (I used cornflower, verbena and calendula). Add salt to taste and white pepper if you like.
Add 100 g of flour and mix well.
Shape into balls, no bigger than a golf ball, and flatten lightly.
Bring the water to boil, add salt, then lower to a simmer. Add the gnocchi a few at the time, moving them lightly in the water as they cook. Be gentle! When the gnocchi rise let them float for a minute or so and lift out with a slotted spoon and transfer into a pot with melted butter and sage.
Continue until all the gnocchi are cooked. Keep the the pot with the butter warm and turn over the gnocchi just once, very delicately. Dish and top with the melted butter, Parmigiano Reggiano, and some more edible flowers.
Photos and recipes by Alessandra Zecchini ©
