Ricotta gnocchi with lemon and thyme butter

Ingredients

• 250g ricotta cheese
• ½ cup finely grated Parmesan
• 1 egg, lightly beaten
• ½ cup plain (all-purpose flour)
• ¼ cup flatleaf parsley leaves, chopped
• Sea salt and cracked black pepper
• Finely grated Parmesan, extra to serve
• Lemon and thyme butter
• 80g butter
• 2 tsp thyme leaves
• 2 tsp finely grated lemon rind
• 2 tsp lemon juice

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Preparation

• 1. To make the lemon and thyme butter, place the butter, lemon rind, thyme and juice in a small saucepan over low heat, and stir until the butter is melted. Set aside and keep warm.
  2. Place the ricotta, Parmesan, egg, flour, parsley, salt and pepper in a bowl and mix well to combine.
  3. Turn out the mixture onto a lightly floured surface and roll into a 15cm long ‘rope’. Cut into 2cm lengths and press lightly with the back of a fork. Cook the gnocchi in batches in a large pot of salted boiling water for 2 to 3 minutes or until cooked through. Remove with a slotted spoon and place in serving bowls. Spoon over the lemon butter and top with the extra Parmesan to serve. Serves 4.