Ricotta Gnocchi with Romanesco

Finely grate the Parmesan cheese. Set aside a little for sprinkling later, mix the rest with ricotta, semolina, nutmeg, tonka bean, a little salt and pepper in a bowl. Knead with your hands and form into a ball. Let rest until ready to use.

Remove lower stalk and coarse leaves from romanesco. Carefully separate tender romanesco greens and “little trees” from stalk. Cut tender parts of stalk into thin slices. Bring salted water to a boil in a large pot and blanch all romanesco pieces in it for 3 minutes. Then strain and rinse with cold water.

Cut the ball of dough into quarters and shape into 4 strands about 25 cm long on a sheet of baking paper. Cut the strands into 1 cm wide pieces and press a grooved pattern into them with a large fork. Spread on the baking paper and sprinkle with a little semolina.

Again, bring salted water to a boil in a large pot and drop in the gnocchi. Cook in the simmering water until they float to the surface. Then carefully strain and rinse with cold water.

Peel and finely slice the garlic. Pluck sage leaves from the branches. Heat butter and 2 tablespoons olive oil in a frying pan and fry garlic and sage until crisp and golden brown.

Add the romanesco to the pan, add 2 more tablespoons of olive oil and fry everything in the hot oil for 3 minutes over medium heat. Place on a plate in the oven at 80 °C until warm

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