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