• Heat the oil in a small frying pan, add 4 of the pumpkin flowers cut into small pieces, the chopped courgette, marjoram, parsley, salt and pepper and cook for a minute to blend the flavours
• Take it off the heat and stir in the mashed potato and the Grana Padano.
• Wash and dry the pumpkin flowers, remove the pistil and the small leaves at the sides.
• Fill them with the mixture, fold over the edges to close them and lay them in an ovenproof dish. Melt the butter and sprinkle it over the flowers.
• Bake in a hot oven for about ten minutes.