Gnocchi di ricotta

Method

Press the ricotta through a fine sieve to remove excess moisture, then combine in a bowl with the grated Parmigiano-Reggiano, egg yolks, nutmeg, salt and pepper. Gently fold in the flour until just combined, being careful not to overwork the mixture. On a floured surface, gently shape the dough into a ball and rest for 15 minutes. Roll the dough into a cylinder approximately 2cm in diameter, then cut into 2cm pieces. Bring a large pot of salted water to a gentle boil and carefully drop in the gnocchi in batches, stirring occasionally; they will sink initially then float to the surface after 2-3 minutes. Remove with a slotted spoon once they float and transfer to a warm serving dish. In a small pan, melt the butter with the sage leaves until golden and fragrant, then drizzle over the finished gnocchi and serve immediately with extra Parmigiano-Reggiano.