Creamy Gnocchetti Sardi with Roasted Tomato, Lemon Ricotta and Black Olive Crumble

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes and 3 garlic cloves on a small baking tray. Add 30 ml (2 tbsp) olive oil, 3 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and the optional sugar. Toss well and roast for 20 minutes, until the tomatoes are wrinkled and juicy.

2. 2

   While the tomatoes roast, make the crumble. Heat a skillet over medium heat and add 15 ml (1 tbsp) olive oil. Add the rustic bread or panko and the chopped black olives. Cook for 3 to 4 minutes, stirring, until the bread is golden and crisp. Remove from the heat and set aside.

3. 3

   In a small bowl, mix the ricotta with the lemon zest, 15 ml (1 tbsp) lemon juice, 1 g (1/4 tsp) salt, 1 g (1/4 tsp) black pepper, and half of the grated Parmesan. Stir until smooth and creamy, then set aside.

4. 4

   Bring a large pot of salted water to a boil. Cook the gnocchetti sardi according to the package directions until al dente, usually 10 to 12 minutes. Reserve 60 ml (1/4 cup) of the pasta cooking water and drain the pasta.

5. 5

   Transfer the roasted tomatoes and the 3 roasted garlic cloves to a large skillet or sauté pan. Crush them with a wooden spoon to make a rustic sauce. Add the remaining grated or finely chopped garlic clove and cook for 1 minute over medium heat. Add the cooked pasta, the remaining Parmesan, and a little of the reserved pasta water. Toss for 1 to 2 minutes until the sauce looks glossy and coats the pasta well.

6. 6

   Turn off the heat and add the fresh basil, reserving a few leaves for garnish. Adjust salt and pepper if needed.

7. 7

   Serve the pasta in bowls. Top with spoonfuls of lemon ricotta, finish with the black olive crumble, and garnish with the reserved basil leaves. Add extra Parmesan at the table if desired.