Instructions

Combine the gnocchi ingredients in a bowl except for the flour.

Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of flour and mix until just combined so it is a sticky very soft dough, but not like a batter. Use the remaining flour, 1 tbsp, to get the dough consistency right. I find 3/4 cup is enough.

Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.

Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with the remaining dough.

Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with the remaining 4 logs.

Bring a large pot of water to a boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.

When ready to serve, heat the butter in a frying pan, then fry the gnocchi in a few batches until crisp and golden. Keep warm and serve.