Ricotta gnocchi. Ricotta Gnocchi with Lemon Sage Sauce

Ingredients for 2 servings 230 g ricotta 1 egg 50-70 g wheat flour 80 g butter 80 g grated Parmigiano Cheese Zest and juice of 1 lemon A pinch of salt Bunch of fresh sage 100 ml water for the sauce (gnocchi-boiling water) Step by step description 1. Your ricotta should be dry and firm. If not, thoroughly drain the ricotta cheese before using. In a large bowl, stir the drained ricotta and egg together, then mix in the flour, until you get a cream. 2. Divide the dough into five and then transfer it to a lightly-floured cutting board or a silicone mat and sprinkle the dough with lightly with flour. Roll into long ropes (20x2x1cm in size), shape the dough, use a knife and cut the gnocchi 1 cm wide. 3. To cook gnocchi, bring a pot of water to a boil then cook for 1-2 minutes. When the gnocchi float to the top, they are cooked. Drain in a colander. To prepare the sauce later, we save around 100 ml of gnocchi-boiling water. 4. You can serve ricotta gnocchi with Genovese