Golden ricotta and sardo gnocchi with light leek cream, roasted pear, and nutmeg

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the pears in a small baking dish and toss them with 1 tablespoon olive oil, the honey, a pinch of salt, some black pepper, and half of the fresh thyme. Roast for 18 to 20 minutes at 200 °C / 400 °F, until tender and lightly golden.

2. 2

   Meanwhile, make the gnocchi dough. In a bowl, combine the drained ricotta, 50 g grated sardo cheese, the egg, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and half of the nutmeg. Gradually add the wheat flour until you get a soft dough that is only slightly sticky.

3. 3

   Transfer the dough to a floured work surface with a little extra flour. Divide into 4 portions, roll into logs about 2 cm thick, and cut the gnocchi. Dust lightly with flour so they do not stick.

4. 4

   Bring the water to a boil in a large pot and add a generous pinch of salt. Cook the gnocchi in batches; once they float to the surface, let them cook 1 minute more, then remove with a slotted spoon. Set them aside on a tray with a drizzle of olive oil so they do not stick.

5. 5

   For the cream, melt half of the butter in a wide skillet over medium heat with 1 tablespoon olive oil. Add the leek and cook for 6 to 8 minutes until tender, without browning too much. Season with the remaining salt, black pepper, and nutmeg.

6. 6

   Add the milk and heavy cream to the leek. Cook over low heat for 3 to 4 minutes until slightly thickened. Add half of the roasted pears and blend until smooth. Return the sauce to the skillet over very low heat.

7. 7

   In another large skillet, toast the walnuts for 2 minutes over medium heat and set aside. In the same skillet, melt the remaining butter. Add the cooked gnocchi and sear for 3 to 5 minutes, shaking the pan, until they develop a golden crust.

8. 8

   Spoon the light leek cream onto each plate. Top with the golden gnocchi, arrange the remaining roasted pears, the toasted walnuts, the remaining sardo cheese, and the rest of the fresh thyme. Adjust salt and black pepper before serving.