Begin by ensuring your ricotta is well-drained. If it’s too watery, your gnocchi will become a gummy mess. I typically let it sit in a sieve for about 30 minutes to achieve the right consistency.

In a mixing bowl, combine the ricotta, egg yolks, chopped parsley, lemon zest, salt, and pepper. Use a fork to blend them until thoroughly mixed. Be gentle; we don’t want to beat air into it.

Gradually sift in the flour, stirring gently but continuously with a spatula or wooden spoon. The mixture will start to come together into a somewhat sticky dough. Keep mixing until it forms a ball.

Don’t overwork the dough. This step is crucial. Overmixing can lead to tough gnocchi instead of the soft pillows we desire.

Flour your clean working surface, and turn the dough onto it. Lightly dust your hands with flour and divide the dough into four portions. Roll each portion into a snake shape about ¾ inch thick. Now, cut them into 1-inch pieces.

To create that signature indent, gently press each piece with a fork. This step is not just for looks—it helps sauces cling to the gnocchi better.

Bring a large pot of salted water to a boil. Drop the gnocchi in batches, being careful not to overcrowd the pot. They’re done when they float to the surface. This usually takes about 2-3 minutes.

Using a slotted spoon, carefully remove them and let them rest on a plate. Drizzle a little olive oil to prevent sticking.

You can toss the gnocchi with what you fancy—be it the butter and sage sauce mentioned earlier or a fresh marinara. Top with grated Parmesan cheese and you’re good to go!