Ricotta gnocchi are fast to make, so first up, add your ricotta to a bowl and start working it with a fork.

Crack an egg into the middle of the ricotta, beat well and mix through.

Add a good sprinkle of flour and start to combine, before also adding the pecorino cheese.

Pour in a portion of the plain flour at a time, so you allow it to combine before adding more.

Once you have added the rest of the flour and most of it is stuck to your ricotta gnocchi dough, transfer it on to a wooden board and start to knead it – just don’t be too rough!

Keep kneading until the ricotta gnocchi dough softens, is not sticky to touch and has started to smooth out.

Create a ball and leave it to the side, covered with a bowl for 3-5 minutes.

During this time, boil 5L water in a large pot (once this boils, add a pinch of sea salt) so it is ready when you are to cook the ricotta gnocchi.

Once 5 minutes have passed, dust the board with some flour and put the ricotta gnocchi dough on top.

Using a rolling pin, roll gently forward and back until you flatten the dough to around 1 inch thickness.

Cut this into strips (horizontal) and roll each one into round snake-like shapes before using a pastry cutter or sharp knife to cut the dough into small pillows.

As you cut the gnocchi, lightly dust them with flour and transfer them to a lined tray so they are ready to be cooked right away or transferred in the freezer.

If you make them fresh, once water boils, add the ricotta gnocchi (portion is 2 handfuls per person, they’re much lighter than their potato cousin!) and when they rise to the top, strain them right away.

On the side, have a pan ready with your favourite sauce, transfer the gnocchi straight in, mix through –GENTLY! – and serve hot!