Heritage Tomato & Almond Ricotta Gnudi with Sage "Burro"

Elevate your plant-based repertoire with this Heritage Tomato & Almond Ricotta Gnudi. Unlike traditional gnocchi, gnudi (meaning "naked") are essentially ravioli fillings without the pasta shell. By substituting dairy with a meticulously seasoned, house-made almond ricotta, we achieve a pillowy, melt-in-the-mouth texture that rivals the finest trattorias in Florence. Paired with the acidity of slow-roasted heirloom tomatoes and the earthy depth of a sage-infused "burro," this dish is a masterclass in Italian vegan fine dining.

Ingredients

For the Almond "Ricotta" Gnudi:

• 2 cups blanched almonds (soaked for at least 4 hours)
• 1/2 cup filtered water
• 1/4 cup nutritional yeast
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly grated nutmeg
• 1 cup Semolina flour (plus extra for dusting)

For the Sage "Burro" & Roasted Tomatoes:

• 2 cups heirloom cherry tomatoes, halved
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/2 cup high-quality vegan butter (cultured styles work best)
• 12-15 fresh sage leaves
• 1/4 cup pine nuts, toasted and lightly crushed
• Maldon sea salt and cracked black pepper to taste

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Cooking Instructions

1. Prepare the Almond Ricotta

Drain and rinse the soaked almonds. Place them in a high-speed blender with 1/2 cup water, nutritional yeast, lemon juice, and sea salt. Pulse until the mixture is grainy but creamy, resembling the texture of traditional ricotta. Do not over-process into a smooth paste.

2. Form the Gnudi

Transfer the almond ricotta to a bowl. Fold in the nutmeg and slowly incorporate the semolina flour until a soft, slightly tacky dough forms. Dust a baking sheet generously with semolina. Using a small scoop or teaspoon, form the mixture into small ovals (roughly the size of a large olive). Roll each gently in semolina and place on the tray. Refrigerate for at least 30 minutes to firm up.

3. Slow-Roast the Tomatoes

Preheat your oven to 375°F (190°C). Toss the heirloom tomatoes and sliced garlic with olive oil, salt, and pepper on a parchment-lined tray. Roast for 15–20 minutes until the tomatoes have burst and are slightly caramelized. Set aside.

4. The Sage Infusion

In a large skillet over medium heat, melt the vegan butter. Once foaming, add the fresh sage leaves. Fry the leaves until they become crisp and the butter takes on a nutty, toasted aroma. Remove the crisp sage leaves and set them on a paper towel, keeping the butter in the pan on very low heat.

5. Boil the Gnudi

Bring a large pot of salted water to a gentle simmer (not a rolling boil, as gnudi are delicate). Drop the gnudi in batches. When they float to the surface (usually 2–3 minutes), they are ready. Use a slotted spoon to transfer them directly into the skillet with the sage butter.

6. The Final Emulsion

Add a splash of the gnudi cooking water to the skillet. Increase heat to medium and gently toss the gnudi with the roasted tomatoes and garlic. The starch from the water will emulsify with the butter to create a silky, golden sauce.

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Serving Suggestions

Plate the gnudi in shallow, warmed bowls. Ensure each serving has a generous portion of the roasted tomatoes and a coating of the sage butter.

• Garnish: Top with the reserved crispy sage leaves and the crushed toasted pine nuts for texture.
• Finishing Touch: A drizzle of high-quality aged balsamic glaze or a sprinkle of vegan lemon zest "parmesan" (zest mixed with fine sea salt) adds a bright acidity that cuts through the richness.
• Wine Pairing: Serve with a chilled Vermentino or a crisp Pinot Grigio to complement the herbal notes of the sage.