Golden Ricotta and Sardo Gnocchi with Sage Butter, Charred Tomato, and Hazelnuts

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small tray, toss with 15 ml (1 tbsp) olive oil, a pinch of the salt, and some black pepper. Roast for 12 to 15 minutes, until blistered and lightly charred at the edges.

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   2. Meanwhile, in a large bowl combine the firm ricotta, grated sardo cheese, egg, egg yolk, nutmeg, the remaining salt, and black pepper. Gradually add the all-purpose flour until you have a soft dough that is slightly sticky but manageable. Do not overwork it so the gnocchi stay tender.

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   3. Lightly flour the counter with extra flour. Divide the dough into 4 portions, roll each into ropes about 2 cm / 3/4 inch thick, and cut into small pieces. If desired, gently roll them over a fork to create ridges.

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   4. Bring a large pot of generously salted water to a boil. Cook the gnocchi in batches; when they float, wait 1 more minute and remove them with a slotted spoon. Place them on a lightly oiled tray with a few drops of the remaining olive oil so they do not stick.

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   5. In a wide skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for 1 to 2 minutes, until the butter turns nutty brown and the sage becomes crisp, being careful not to burn it.

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   6. Add the cooked gnocchi to the skillet with the sage butter. Cook for 3 to 5 minutes, moving gently, until golden and crisp on several sides. Add the roasted cherry tomatoes, lemon zest, and the chopped toasted hazelnuts.

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   7. Add the chopped fresh parsley, toss gently, and taste for salt. If needed, adjust with an extra pinch of fine salt or black pepper.

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   8. Serve immediately, dividing the golden gnocchi, charred tomatoes, crisp sage, and hazelnuts among the plates. Finish with a little extra grated sardo cheese if desired.