Gnocchetti sardi with roasted carrot purée and grilled stuffed poultry

• 350 ml Gnocchetti Sardi (malloreddus pasta)
• 2 large chicken breasts, sliced and stuffed with mushroom tapenade
• 3 large carrots, peeled and chopped
• 120 ml heavy cream
• 30 ml butter
• 5 ml olive oil
• 120 ml Greek yogurt or sour cream (for garnish)
• Herb oil (basil or parsley blended with oil)
• Microgreens for garnish
• Salt and black pepper to taste

1. Roast the carrots with a drizzle of oil and salt at 400°F (200°C) until very soft (approx. 25 minutes). Blend with butter and a splash of cream until smooth.
2. Cook the gnocchetti sardi in boiling salted water until al dente, then drain.
3. Season the stuffed chicken breasts and grill or pan-sear until fully cooked and golden brown. Let rest, then slice.
4. Warm the carrot purée and spread a generous circle on the plate.
5. Toss the pasta with a little butter or oil and place a mound onto the purée.
6. Arrange the sliced chicken next to the pasta.
7. Garnish with dollops of yogurt, droplets of herb oil, and microgreens. Sprinkle with a touch of cracked black pepper.

Serve immediately on a warmed plate. This dish pairs excellently with a crisp white wine like Vermentino or Pinot Grigio.