Ricotta gnocchi

190 g ricotta

60ml cup grated parmesan cheese

1 egg

3/4 tsp salt

3/4 cup plain flour

Lemon rind

Sauce:

Garlic

Red onion

Tomato

Capers

Kalamata olives, pitted

Parsley

Drain excess water from ricotta by placing it in a colander over a bowl and leaving it in the refrigerator for at least 30 minutes.

Combine the ricotta, grated parmesan, egg, lemon rind and salt in a bowl. Add the flour and mix. Add only as much flour as you need to create a workable dough, and be careful not to overwork it. Divide the dough into four, and roll each piece into a 2 cm-thick log. Cut into 1 cm slices and gently place on a lightly floured baking sheet. Press down with the back of a fork to make indents in each gnocchi. Continue with the remaining dough in this manner. If not using immediately, chill.

Make sauce.

To cook the gnocchi, drop them in several batches into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some sauce and gently mix. Scatter over some parmesan.