Soft Gnocchi With Zucchini Purée

Trim the zucchini. Peel only one of them, reserving the green peel. Chop the peeled zucchini plus the other 4, and cook in lightly salted boiling water for 4-5 minutes; drain, run under cold water to cool, and puree until creamy with 1 1/2 Tbsp. oil and a pinch of salt. Set aside. 

Bring the milk to a boil with 1/2 stick of butter. Remove from the heat and add the flour all at once, whisking until a thick mixture forms. Return to the heat and cook for 4-5 minutes, until it pulls away from the sides of the saucepan. Transfer it to a bowl and set aside.

Incorporate the eggs into the warm mixture, one at a time; don't add the next egg until the previous one has been completely incorporated. Stir with a spoon, until a soft choux dough forms. Transfer the dough into a pastry bag. 

Cut the zucchini peel into small cubes and sprinkle with salt (to maintain their color). Trim the squash blossoms and cut them into strips. 

Prepare the gnocchi.  Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Lower the heat and pipe the dough directly from the pastry bag into the water, using scissors to cut the dough into 1"-1 1/2" pieces. Alternatively, attach kitchen twine to the two pot handles and use it to cut the gnocchi. Cook the gnocchi at a light boil for 2 minutes from when they float to the surface. Drain with a slotted spoon directly into the ice water to keep them firm. Heat 1 Tbsp. butter in a large skillet until it starts to foam. Drain the gnocchi and cook them in the pan until golden.   

Gently heat the zucchini puree, spoon it onto the plates, and place the gnocchi on top with the diced zucchini and squash blossoms. Serve immediately.