Christmas wreath of ricotta and spinach gnocchi with sage butter, toasted hazelnuts, and mild red pepper sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Spread the hazelnuts on a small baking tray and toast them for 8 to 10 minutes, until fragrant. Let them cool, rub them in a kitchen towel to remove some of the skins, and roughly chop them.

2. 2

   Meanwhile, cook the spinach in a large skillet over medium heat with 1 tablespoon of water for 2 to 3 minutes, just until wilted. Transfer to a colander, cool slightly, and squeeze very well to remove excess moisture. Finely chop it.

3. 3

   In a large bowl, combine the drained ricotta, chopped spinach, 60 g (about 3/4 of the total amount) of Parmesan, the egg, the egg yolk, nutmeg, 1 teaspoon salt, 1/4 teaspoon pepper, and the lemon zest. Add the flour and mix gently until you have a soft but manageable dough. If it feels too wet, add a little more flour, 1 tablespoon at a time.

4. 4

   Dust the work surface with flour. Divide the dough into 4 portions, roll each into ropes about 2 cm / 3/4 in thick, and cut into small gnocchi. Place them on a floured tray.

5. 5

   Bring a large pot of water to a boil and add the remaining salt. Cook the gnocchi in batches; once they float, let them cook 1 minute more, then remove with a slotted spoon. Place them on a lightly oiled tray with the olive oil.

6. 6

   For the sauce, melt 1 tablespoon of butter in a saucepan over medium heat. Add the shallot and cook for 2 minutes. Stir in the garlic and cook for 30 seconds. Add the roasted red peppers, vegetable broth, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 4 to 5 minutes. Blend until smooth and keep warm.

7. 7

   Lightly grease a 24 to 26 cm / 9.5 to 10 in wreath or savarin pan with a little butter. Toss the cooked gnocchi with the remaining 30 g Parmesan and arrange them in the pan to form the wreath. Bake for 12 minutes at 200 °C / 400 °F so they set and lightly brown around the edges.

8. 8

   While the wreath bakes, make the sage butter. Melt the remaining butter in a small skillet over medium heat until it turns lightly nutty and golden, 2 to 3 minutes. Add the sage leaves and cook 30 to 45 seconds until crisp. Remove from the heat so it does not burn.

9. 9

   Carefully unmold the wreath onto a warm platter. Spoon the sage butter over the top, scatter with the toasted hazelnuts, and serve with the mild red pepper sauce around it or on the side.

10. 10

    For a deeper golden finish, broil the wreath for 1 to 2 minutes at the end, watching closely, always at 200 °C / 400 °F using the grill or broil function if your oven has it.