Golden Crispy Gnocchi with Truffle Honey Glaze and Citrus Ricotta

Ingredients

• 14 oz store-bought gnocchi
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 2 tbsp truffle honey
• 10 fresh sage leaves
• 7 oz ricotta cheese
• 1 tsp lemon zest
• 1 tsp orange zest
• 1/2 cup grated Parmesan
• 1/2 tsp red pepper flakes
• Salt and black pepper

Steps

1. Stir the ricotta with the lemon zest, orange zest, a pinch of salt, and black pepper until smooth, then leave it at room temperature so the flavours meld.
2. Do not boil the gnocchi. Store-bought gnocchi go straight into the pan from the packet, and boiling them first makes them too wet ever to crisp.
3. Heat 1 tablespoon of the olive oil and the butter in a nonstick skillet over medium heat until the butter foams.
4. Add the gnocchi in a single layer with space between them and leave them completely undisturbed for 3 minutes, until deep golden on the underside.
5. Turn them and cook for 3 to 4 minutes more, shaking occasionally, until crisp on several sides and tender in the middle. Lift them out.
6. Add the remaining oil to the pan over medium-low heat, drop in the sage leaves, and fry for 30 seconds until they stop bubbling and turn crisp, then lift them onto paper.
7. Lower the heat right down and add the truffle honey, swirling for 30 seconds just to warm it. Honey burns and turns bitter within a minute over higher heat.
8. Return the gnocchi and toss quickly to coat, then serve on a bed of the citrus ricotta with the crisp sage, Parmesan, and red pepper flakes.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.