• Slice the zucchini flowers into strips and cut the zucchini into rounds. Stir-fry them with a little extra-virgin olive oil, salt, pepper, garlic powder and mint
  • Remove them from the cooker still crispy, put the zucchini and the zucchini flowers aside and in the same pan, melt 4 anchovies with oil and a little garlic powder
  • Add 100 ml water and bring to temperature. Add a pack of mamma emma pumpkin gnocchi and stir. Then add the zucchini and eventually the zucchini flowers strips. Within 3 minutes, your mamma emma gnocchi will be ready!
  • Arrange the gnocchi in a plate, garnish them with a few raw zucchini flowers strips and some crumbled walnuts