For the Gnocchi:

250g Potato, Cooked & Mashed

80g Bread Crumbs

10g Parmesan

5g Herbs, Chopped (Chives & Parsley)

1⁄2 Lemon Zest

2 tsp Olive Oil

1 Egg

1. Place the mashed potatoes into a large bowl and add all the other ingredients.

2. Mix everything well until a dough forms.

3. Lightly flour a clean work surface. Divide the dough into 4 equal pieces and roll each into a long log.

Cut the logs into pieces a few centimetres long.

4. Bring a pan of salted water to the boil. Add the gnocchi in batches and cook for a few minutes until

they float to the surface.

5. Remove the gnocchi with a slotted spoon and repeat with the remaining gnocchi.

6. You can enjoy the gnocchi as it is or fry it in a pan with some butter until crispy!

For the Ricotta & Sauce:

1 Pint Whole Milk

1⁄2 Lemon Juice

40g Unsalted Butter

1. Pour the milk into a saucepan.

2. Add the lemon juice and whisk into the milk.

3. Place the milk over low heat.

4. Slowly bring the milk to 80C, stirring occasionally.

5. At around 80C, the milk will start to curdle.

6. Remove the milk from the heat and leave for 10 minutes.

7. Carefully strain off the curdled milk through a sieve lined with cheesecloth or muslin.

8. Transfer the strained liquid (the whey) to a clean saucepan and reduce until thick, whisking regularly.

9. Whisk in the diced butter then mix through the gnocchi.

10. Serve the gnocchi with a scattering of ricotta, fresh tomatoes, and rocket. Finish with a drizzle of olive oil.