In a bowl mix together the ricotta, Parmesan cheese and salt. Stir in both flours. Cover and chill dough for 1 hour.
Place extra chickpea flour in a shallow dish. Roll rounded tablespoons of dough into balls and coat them in the chickpea flour. Place on a plate and refrigerate gnudi for at least 1 hour and up to 4 hours.
When you are 30 minutes from cooking the gnudi bring a large pot of salted water to a boil.
Add the olive oil to a medium skillet over medium heat, making sure the oil fully coats the bottom of the pan. Once the oil is hot, add the sage leaves and cook 1 minute or until the sage is crispy and golden brown. Remove to a plate lined with paper towels. Allow the oil to cool, then remove all but 1 tablespoon from the skillet.
When you are ready to serve, drop the gnudi into the boiling water in batches and cook 6-8 minutes, or until they float to the top. Meanwhile, reheat the reserved sage oil in the medium skillet. Add the butter and stir until it is melted and combined with the oil. When the gnudi is finished cooking, drain and transfer to the butter and sage oil. Cook until the gnudi is golden brown and crisp. Remove from pan and plate with a drizzle of honey, sprinkle of truffle salt and fried sage.
Recipe Courtesy of Megan Mitchell
As Seen on Secrets of a Food Stylist
©2020 Megan Mitchell