Gnocchi with mozzarella, zucchini flowers, and pancetta

Cut the small zucchini from the zucchini blossoms and chop them into pieces. Set the blossoms aside.

Sauté the shallot in a splash of olive oil in a pan over heat. Add the pancetta cubes and the zucchini pieces. Deglaze with a splash of white wine and the polpa. Add the sage leaves and season the sauce with pepper and salt.

Cook the gnocchi until done in salted water, drain them, and then add them to the pan with sauce. Cut the mozzarella into small cubes and stir those into the sauce along with some grated Parmesan cheese.

Drizzle the zucchini flowers with olive oil, pepper, and salt.

Divide the gnocchi with pancetta among plates and garnish with the marinated zucchini flowers.