Gnudi with fried sage, hazelnuts and jerusalem artichoke crisps

Method

1. Spoon the ricotta into a fine sieve lined with a clean J-cloth or clean piece of muslin set over a mixing bowl, then leave for 2 hours to drain off the excess water.
2. Meanwhile, heat the oven to 200°C/180°C fan/gas 6. Put the hazelnuts on a baking tray and roast for 5 minutes until just golden. Transfer to a pestle and mortar, lightly crush (or put in a jug and bash with the end of a rolling pin), then set aside – see Make Ahead.
3. Peel and roughly chop 300g of the artichokes, put on a baking tray with the garlic, then toss with a drizzle 
of oil and seasoning. Roast for 35-45 minutes, depending on size, until softened and golden. Remove from the oven and set aside to cool.
4. Put the drained ricotta and cooled roast artichokes in a large bowl, then squeeze the roast garlic out of its skin into the bowl (discard skin). Add the grated cheese and nutmeg, mash until smooth, then taste and season with more nutmeg, salt 
and black pepper (if needed).
5. Spread half the semolina over a large baking tray. Shape the artichoke and ricotta mixture into 16 balls (see tip), put on the semolina-lined tray, then carefully roll until fully coated, sprinkling over extra semolina to cover any gaps. Cover, then chill the gnudi overnight – they need to rest so 
they hold their shape when cooked (see Make Ahead).
6. Slice the remaining artichoke(s) very thinly (use a mandoline if you have one). Heat 2cm oil in a small heavy-based pan. When hot, add the artichoke slices and fry until golden and crisp (3-4 minutes). Use a slotted spoon to transfer to a plate lined with kitchen paper, then sprinkle with salt. Add the sage leaves to the hot oil and fry for 1-2 minutes, then remove with the slotted spoon and drain alongside the artichoke crisps (see Make Ahead).
7. Melt the butter in a large non-stick frying pan over a medium heat. Bring a large pan of salted water to the boil. Gently lower half the gnudi into the boiling water using a slotted spoon and cook for 3 minutes or until they float to the surface. Remove with the slotted spoon, drain any excess water, then add to the frying pan. Repeat with the remaining gnudi. Carefully shake the pan to coat the gnudi in the melted butter. Serve topped with the artichoke crisps, roast hazelnuts, sage leaves, extra grated cheese and lots of black pepper.