Recipe from Olio: forme e aromi by Isidoro Consolini Photography - Janez Pukšič           Serves 4 Ricotta gnocchi: 500 g ricotta 100 g all-purpose flour 40 g grated Parmigiano reggiano cheese 1 egg 4 g salt 1 tablespoon chopped parsley freshly grated nutmeg Tomato confit: 4 large, ripe tomatoes 1 clove of garlic 1 sprig of thyme kosher salt brown sugar extra virgin olive oil Saffron infused  oil: a pinch of saffron threads 50 ml di extra virgin olive oil Frittura di erbe: 12 sage leaves 1 bunch of mixed herbs sunflower oil for frying all-purpose flour Gnocchi di ricotta: Place the ricotta in the work bowl of a food processor and process briefly. Add the grated Parmigiano, a pinch of fresh nutmeg, the salt, the flour, the parsley and the egg. Continue mixing for 1 minute or until all of the ingredients are thoroughly amalgamated. Transfer the mixture to a pastry bag fitted with a smooth tip. Drop the gnocchi, as they are formed, into abundant boiling salted water.  Drain as soon as they rise to the surface and then shock in an ice bath. Drain again and spread on clean kitchen towels to dry thoroughly. Refrigerate until ready to serve. Pomodori confit: Blanch the tomatoes in boiling salted water for a few seconds. Peel, quarter and de-seed the tomatoes. Arrange them on a baking sheet lined with parchment paper and season with the salt, brown sugar, chopped garlic, thyme and a drizzle of extra virgin olive oil. Transfer to a pre-heated 100 °C oven and allow to dry for 1 hour. When cool, cut into thin strips. Saffron infused olive oil: Bring 50 ml of water to a boil then allow it to cool. Add the saffron pistils and let them steep for 30 minutes. Transfer to a blender and add the oil in a thin stream with the motor running. The emulsion should be used promptly otherwise it may separate. Fried herbs: Wash and thoroughly dry the various herbs and sage leaves. Flour them and flash fry in hot sunflower oil. Drain on paper towels. Presentazione: Toss the gnocchi in a sauté pan with a little extra virgin olive oil and the tomato confit and a pinch of salt. Serve drizzled with the saffron infused oil and ta garnish of  crispy herbs.