500g (1.1 lb) fresh ricotta, well drained
1/2 cup finely grated parmesan cheese, plus extra to serve
1 egg
1 tsp sea salt
½ cup plain flour (all-purpose flour)
pinch of chilli flakes, optional
Miso butter:
100g (3.5 oz) unsalted butter
2 tbsp miso paste
1 tbsp lemon juice
To make the gnocchi, combine the ricotta, parmesan, egg and salt in a medium bowl. Stir in the flour. Lightly knead the mixture. If it comes together into a ball that’s not too ‘sticky’, then it’s ready. Otherwise, keep adding a tablespoon of flour at a time until it just comes together.
Lightly flour two baking trays. Place a quarter of the ricotta mixture onto a lightly floured work surface. Use floured hands to lightly roll into an approximate 40cm-long roll. Use a sharp knife to cut into 2.5cm pieces. Transfer pieces to one of the prepared trays. Repeat with the remaining mixture. Place in the fridge, uncovered, for at least 15 minutes and up to 2 days.
In the meantime, heat the butter in a large frying pan over medium-high heat. Stir through the miso. Cook, stirring for a couple of minutes or until the butter is nut brown and smells toasty. Stir through the lemon juice and then turn the heat off while you cook the gnocchi.
Bring a medium saucepan of water to the boil over medium heat (you don’t want the water to boil too rapidly as it will damage the delicate dumplings!). Add the gnocchi and cook for about 3 minutes or until floating to the surface.
Place the butter back on to a medium-high heat. Use a slotted spoon to transfer the gnocchi into your pan with the butter. Gently toss the gnocchi in the butter for about a minute. Then divide among serving places. Top with extra parmesan cheese and sprinkle with chilli flakes, if using.
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