Ricotta and Corn Gnocchi with Sage Lemon Butter and Crunchy Hazelnuts

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the corn kernels on a small tray and bake for 8 minutes to dry them slightly and concentrate their flavor. Let them cool until warm.

2. 2

   Finely chop half of the corn and keep the other half whole for texture. In a bowl, combine the drained ricotta, rice flour, cornstarch, grated Parmesan, egg, salt, black pepper, and lemon zest. Fold in the chopped corn and whole corn until a soft, slightly moist dough forms.

3. 3

   Dust a work surface with a little extra rice flour. Divide the dough into 4 portions and roll each into logs about 2 cm thick. Cut each log into small gnocchi pieces. If the dough sticks, add just a little more extra rice flour to the surface and your hands, without making the dough too firm.

4. 4

   Bring a large pot of water with a pinch of salt to a boil. Cook the gnocchi in batches for 2 to 3 minutes, until they float to the surface. Remove them with a slotted spoon and place them on a tray.

5. 5

   Heat a large skillet over medium heat with the olive oil. Add the cooked gnocchi and sear them for 2 to 3 minutes per side, until lightly crisp on the outside.

6. 6

   Lower the heat. Add the butter and sage leaves to the skillet. Cook for 1 minute, swirling the pan, until the butter smells nutty and the sage is fragrant. Add the lemon juice and stir gently.

7. 7

   Add the baby spinach and cook for 30 to 60 seconds, just until wilted. Add the toasted chopped hazelnuts, toss gently, and adjust salt and pepper if needed.

8. 8

   Serve immediately, with a little extra grated Parmesan on top if desired. The gnocchi should be tender inside, golden outside, and coated in the sage lemon butter.