THESE deliciously soft ricotta gnocchi will have your tastebuds calling out for more and are beautifully complemented by the sage burnt butter sauce.

INGREDIENTS:

For ricotta gnocchi:

• 300g fresh ricotta
• 100g creamy feta, crumbled
• 1/4 cup finely grated parmesan
• 1 egg, lightly whisked
• 1/2 cup plain flour
• 1/3 freshly grated nutmeg
• Salt & freshly ground black pepper
• Plain flour, extra, to dust

For burnt butter:

• 100g unsalted butter
• 1 small bunch sage leaves, roughly torn
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper
• 2 tbsp grated parmesan to serve

METHOD:

To make the gnocchi, place ricotta, feta, eggs and yolks in a large bowl and mix with a wooden spoon until just combined, then sift in flour, nutmeg and salt. Gently combine then place the mixture on a floured bench top.

Using the back of your hands, push the mix until it just comes together.

Divide the dough into four portions, roll each into a thin log. Using a knife, cut the logs into 2cm pillows.

Bring a large pot of water to the boil and add a good handful of salt.

Cook the gnocchi in batches for 2 minutes or until the gnocchi floats to the surface, then scoop them out with a slotted spoon. Drain well drizzle with olive oil to stop sticking together and keep warm.

Melt the butter in a small saucepan over medium heat, and add the sage.

Fry until the butter begins to foam and turn nut-brown, turn off heat, and add lemon juice, salt and pepper toss ricotta gnocchi in the butter.

Serve gnocchi. Sprinkle the parmesan on top, then spoon over the burnt butter.