INGREDIENTS

For 1 Serving of Gnocchi

80 grams Galbani Whole Milk Ricotta

70 grams of 00 flour

Pinch of Salt

For the Sauce

2 tablespoons of butter

2 to 3 sage leaves

Lemon zest

Salt

DIRECTIONS

1. Add the flour to a pasta board. Top flour with Galbani ricotta and a pinch of salt. Use a fork to mash the ricotta and flour together until combined. To knead the dough, squeeze to combine and knead for a few minutes. The dough will feel damp but not sticky and will spring back slightly to the touch.

2. Divide the dough; form into 1-inch-thick ropes. Cut the ropes into 1-inch-long pieces and toss with extra flour. Using a gnocchi board, roll one gnocchi at a time down the ridge of the board. Toss gnocchi with flour.

3. Melt butter in a large pan, add sage leaves and salt and simmer on while the gnocchi cooks.

4. Add the gnocchi to a pot of salted, boiling water. Stir and simmer for 3-4 minutes or until gnocchi float to the surface.

5. Add strained gnocchi to the sauté pan with a tablespoon or two of pasta cooking water, salt and lemon zest; stir until combined. Top with parmesan.