Golden Ricotta Gnudi with Candied Pistachios, Blood Orange Beurre Blanc, and Fried Sage

1.In a large bowl, combine the ricotta cheese, flour, Parmesan cheese, egg, nutmeg, salt, and black pepper. Mix until a soft dough forms.

2.On a floured surface, roll the dough into small balls, about the size of a golf ball. Place them on a floured baking sheet and refrigerate for at least 30 minutes to firm up.

3.In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then add the shelled pistachios. Cook for about 5 minutes until the pistachios are coated and the mixture is syrupy. Remove from heat and let cool on parchment paper.

4.In another saucepan, combine the blood orange juice, heavy cream, white wine vinegar, and cayenne pepper. Bring to a simmer over medium heat and reduce by half, about 5-7 minutes. Gradually whisk in the butter until the sauce is smooth and emulsified. Season with salt and pepper to taste. Keep warm.

5.In a skillet, heat vegetable oil over medium heat. Add the sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.

6.Bring a large pot of salted water to a boil. Carefully drop the gnudi into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.

7.To serve, place a few gnudi on a plate, drizzle with blood orange beurre blanc, sprinkle with candied pistachios, and top with fried sage leaves.