Easy Ricotta Gnocchi

Prepare the gnocchi by beating eggs in a large bowl. Add the ricotta and mix well. Add the lemon zest, parmesan cheese ½ teaspoon of salt and a few cracks of fresh pepper. Mix well with a spatula or wooden spoon.

Add the flour a few spoonfuls at a time and mix until combined. Put some flour on a work surface and dump out the mixture. Divide the dough into 4-6 pieces and use your hands to roll into long logs about ¾ inch thick, if the dough is too wet, and a little more flour. Using a knife, cut logs into small gnocchi pieces and put on a sheet pan that has some flour on it, set aside. Gnocchi can be made 1 day ahead of time and kept covered in the fridge.

Bring a pot of water to the boil. In the meantime, make the brown butter sauce by adding one stick of butter to a large ceramic non-stick pan along with the garlic, oregano, rosemary, and a pinch of salt. Let cook over low heat for 10-15 minutes, then remove the garlic and herbs.

Bring a large pot of water to the boil. Salt pasta water so it tastes like the sea and add HALF of the gnocchi to the pot and boil for about 4 minutes, or until they all float to the top aggressively. Drain gnocchi well, and transfer to the brown butter sauce to cook on both sides until golden and crispy, about 5 minutes.

Remove from pan using slotted spoon and garnish gnocchi with parmesan cheese. Enjoy!