INGREDIENTS
450 g
goat ricotta
80 g
all purpose flour (plus more for making the gnocchi)
Salt
Freshly ground black pepper
Mint
Basil
Lemon balm
Extra virgin olive oil
2 cloves
garlic
20
zucchini blossoms
Mint
Basil
Lemon balm
Salt
Freshly ground black pepper
Zest of 1 organic lemon