Bring a large pot of salted water to a boil. Wash and dry produce.

Line a baking sheet with a large piece of paper towel. Using the back of a spoon, spread ricotta into a ¼-inch-thick layer on prepared sheet. Set aside to drain for at least 10 minutes. TIP: If you have time, let ricotta drain up to 30 minutes!

Meanwhile, finely chop Parmesan. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.

Once ricotta has drained, lift ends of paper towel to transfer ricotta to a large bowl; remove paper towel (reserve baking sheet for Step 4). TIP: To easily release ricotta, use paper towel to fold ricotta in half so it sticks to itself, then gently peel off paper towel.

To bowl with ricotta, add Parmesan and crème fraîche. Season with a big pinch of salt and pepper; stir to combine. 

Stir in panko and ½ cup flour (1 cup for 4 servings) until incorporated and slightly sticky (the dough will firm up in the next step). TIP: Use the big packet of flour here! You'll use the smaller packet in the next step.

Sprinkle a work surface with 1 TBSP flour (2 TBSP for 4 servings).

Place dough on floured work surface. Fold the dough over itself, then, working with both hands, firmly press down and away. Repeat, folding then kneading, until dough is firm and can be rolled into a ball, 1 minute.

Cut dough into four even pieces (eight pieces for 4), then roll each piece into a 6-inch log.

Cut each log crosswise into six gnudi (you should have 24 gnudi total; 48 gnudi for 4).

Lightly oil baking sheet used for ricotta and set aside.

Once pot of water is boiling, carefully add gnudi a few pieces at a time. (For 4 servings, you may need to work in batches.) Return to a boil, then reduce heat to medium. Cook, gently stirring occasionally, until gnudi are tender and nearly doubled in size, 5-6 minutes. TIP: The gnudi will start floating to the top before they are done, so be sure to keep an eye on the size!

Using a slotted spoon, carefully transfer gnudi to prepared sheet. Lightly drizzle with olive oil.

Turn off heat; pour out water. Wipe out pot.

Heat a drizzle of oil in same pot over medium-high heat.

Add zucchini and scallion whites; season with salt. Cook, stirring, until zucchini begins to soften, 3-4 minutes. Add Tuscan Heat Spice and cook, stirring, until fragrant, 1 minute.

Stir in marinara and reduce heat to low. Cover and simmer, stirring occasionally, until zucchini is tender, 4-6 minutes.

While sauce simmers, melt 2 TBSP butter (4 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat.

Add gnudi and cook until lightly browned and crispy, 2-3 minutes per side. (For 4, you may need to work in batches.)

Divide spicy marinara between bowls. Top with gnudi and sprinkle with scallion greens. Serve.