Asparagus and zucchini flowers Sauce for Gnocchi
Prep time
Cook time
Total time
Erika Elia:
Recipe type: First Course
Cuisine: Italian
Serves: 4 pax
  • 12 courgette flowers
  • 1 Kg (2,2Lb) asparagus
  • 1 garlic clove
  • 4 tbsp extra virgin oil
  • ½ glass white and dry wine
  • to taste salt and pepper
  • parmigiano (parmesan) cheese
  2. wash carefully all vegetables (be gentle with courgette flowers, opening them under running tap water)
  3. cut off the white part of the asparagus stem and cut the stems in small wheels of about ½ cm
  4. leave the tips whole to 5 cm
  5. cut the courgette flowers in small stripes. If the pistil is right and is not brown, don't throw it away and cut it as well
  6. heat the extra virgin oil in a pan with the clove of garlic
  7. add the stems and flip in the pan
  8. pour in the wine and let it evaporate
  9. pour in 2 cups of tap water and cover with a lid
  10. let it cook for about 25 minutes, adding water occasionally if necessary
  11. move the lid from the pan
  12. pour in the pan the asparagus tips
  13. salt to taste
  14. stir with a wooden spoon and let it cook for about 8 minutes
  15. pour in the courgette flowers in stripes and let they cook for about 5 minutes; until they absorbed almost all the water
  16. taste and eventually add salt
  17. sprinkle with pepper
  18. pour the Gnocchi in the pan (medium-high fire) and flip or stir well to amalgamate with the sauce
  19. turn off heat
  20. pour in 4 tbsp of parmesan cheese and mix
  21. serve immediately and enjoy them!
Recipe by Cooking Classes and Private Chef In Tuscany at