FOR GNOCCHI:

Dilute the saffron in the whey of the freshly heated ricotta. Add all the other ingredients. Mix well on a pastry board and create the gnocchi.

FOR THE ZUCCHINI CREAM:

Brown the white onions over low heat. Add the courgettes into slices. Add half a glass of water and cook. Season with salt and pepper to taste, reduce to cream and add the chopped parsley.

PLATING:

On the bottom of the plate spread a layer of courgette cream with basil. Place the gnocchi after having cooked them and sautéed in a pan with a little butter. Garnish with diced cherry tomatoes and chopped buffalo mozzarella.