Jersey Milk Ricotta Gnudi with Brown Butter Sage Sauce

**Prepare the Gnudi Dough:** In a large bowl, combine the drained ricotta, mashed Jersey Royal potatoes, egg yolk, Parmesan cheese, nutmeg, salt, and pepper. Mix gently until just combined. Be careful not to overmix.

Gradually add the flour, a little at a time, mixing until a soft, slightly sticky dough forms. The amount of flour needed may vary depending on the moisture content of the ricotta. Aim for a dough that holds its shape but is still light and airy.

Lightly flour a baking sheet lined with parchment paper.

Using two spoons or a small ice cream scoop, form small oval-shaped gnudi (about 1 inch long) and place them on the prepared baking sheet. Don't worry if they are not perfectly shaped.

**Cook the Gnudi:** Bring a large pot of salted water to a gentle simmer.

Gently drop the gnudi into the simmering water in batches, being careful not to overcrowd the pot.

Cook the gnudi for 2-3 minutes, or until they float to the surface. Once they float, cook for another minute to ensure they are heated through.

Using a slotted spoon, carefully remove the gnudi from the water and place them in a bowl.

**Prepare the Brown Butter Sage Sauce:** While the gnudi are cooking, melt the Jersey butter in a large skillet over medium heat.

Continue to cook the butter, swirling the pan occasionally, until it turns a nutty brown color and smells fragrant (about 3-5 minutes). Be careful not to burn the butter.

Add the fresh sage leaves to the browned butter and cook for about 30 seconds, or until they are crispy and fragrant.

**Assemble and Serve:** Gently toss the cooked gnudi with the brown butter sage sauce. Make sure each gnudi is coated in the delicious sauce.

Serve immediately, garnished with grated Parmesan cheese and blanched seasonal vegetables.