Homemade Ricotta Gnocchi with a Lemon and Herb Butter Sauce

This version of gnocchi is much quicker and easier than traditional potato gnocchi - yet tastes just as great (or dare we say - even better!) It is made with four simple ingredients. Served with spring greens and a fresh and vibrant lemon and herb butter sauce, the lightness of the flavours lets the gnocchi do the talking - just as it deserves to!

Ingredients:

Gnocchi

• 500g ricotta

• 100g (approx.) plain flour

• 1 x egg yolk

• parmesan cheese (to taste)

Sauce

• A selection of green vegetables (we used peas, zucchini and asparagus)

• 50g (approx.) unsalted butter

• olive oil

• rind of 1 lemon - grated finely

• chopped parsley (thyme or dill would also work in this dish)

• juice of 1/2-1 lemon

• black pepper

• salt

• extra parmesan for serving

Method

Gnocchi

1. Add the ricotta, egg yolk and parmesan to a large bowl and mix well

2. Slowly add flour, stirring well with a spoon as you go (you may need more or less flour depending on the consistency of your ricotta)

3. Mix until the mixture forms a dough and is no longer sticky. You may need to begin adding flour with your hands as the dough forms, kneading and folding on a floured surface. Be careful not to add too much flour or the gnocchi may become dry

4. When the dough has formed, cut into quarters and roll into long logs with a diameter of approx. 3cm

5. Cut into pieces about 5cm long

6. To cook - add the gnocchi to a pot of boiling and well salted water (you may need to do this in batches to ensure the pieces do not stick together)

7. When the gnocchi begins to float - leave for 1 minute to ensure it is cooked through

8. Add to a frying pan coated with butter and fry the gnocchi until it starts turning a golden colour and is slightly crispy on the outside

Sauce

1. Coat a frying pan with olive oil.

2. When it heats up, add a good chunk of butter and fry until the butter starts to bubble and turn golden

3. Add chopped vegetables, starting first with the asparagus, then the zucchini and finally the peas to ensure each doesn't overcook

4. Season well with salt and black pepper and sprinkle over parsley

5. Squeeze lemon juice over the mixture and cook until the vegetables are just tender - but still a vibrant green

6. Serve mixed into the cooked gnocchi and garnish with lemon zest, parsley, black pepper and parmesan