Gnocchi Ricotta

Line a large plate with paper/ kitchen towel. Transfer ricotta directly to paper towels and spread with a rubber spatula.

Place another layer of paper/kitchen towel and press down firmly with the palms of your hands to blot excess moisture. Peel off upper paper towels.

Scrape ricotta into bowl and take 220g for use.

Add flour, parmesan, egg, and egg yolk to bowl. Season with salt and pepper to make a dough and knead well

Transfer dough to a floured work surface. Flatten into a 4-6 inch disk and cut into quarters using a bench scraper. .

Roll one piece of the dough into a log about 6 inches long. Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide.

With a bench scraper, cut each log into 8 to 10 gnocchi.

Transfer to a parchment-lined baking sheet dusted in semolina flour and lightly coat gnocchi. In case you want to freeze them then-Transfer baking sheet to freezer until gnocchi are completely frozen.

Bring a large pot of salted water to a boil and cook gnocchii for 3 mins.Reserve 1/2 cup of cooking water.

Heat sauce in a saucepan until hot but not simmering.

Add gnocchi and 1/4 cup of cooking water to saucepan with sauce and bring to boil, stirring gently. Season to taste with salt and pepper

Stir in a big drizzle of olive oil and a handful of chopped fresh herbs.

Transfer into a serving bowl and sprinkle basil/parsley and cheese

Serve hot