SERVES: 4

METHOD

1. Place potatoes in a steamer over boiling water and cook for 10-15 minutes or until tender. Drain. Mash hot cooked potato until very smooth, using a potato ricer if possible. Place saucepan back on cooktop for 2 minutes, stirring mash constantly to help dry it out. Remove from heat and allow to cool for 5 minutes.

2. To make gnocchi, place warm mashed potato into a medium mixing bowl with ricotta, stirring until well combined. Add eggs, zest, salt, pepper, parmesan and zest, mixing until well combined. Add flour and gently knead mixture to a smooth dough.

3. On a clean lightly floured surface, evenly divide dough into four pieces and roll each into approximately 25cm long sausages, dusting with extra flour. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces.

4. To cook gnocchi, bring a large saucepan of salted water to the boil and then turn down to a simmer. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and place in a bowl.

5. Heat olive oil in a large non-stick saute pan over a medium-high heat. Once pan is hot, gently add gnocchi and panfry for 5 minutes or until golden. Remove from pan and set aside until required.

6. For the butter sauce, add butter to the same pan over a medium heat. Cook butter until the milk solids separate and start to turn golden and smell nutty. Add sage leaves and capers, fry to 1-2 minutes until crispy, before adding garlic and chilli for a further 1 minute. Remove from heat, add lemon juice and season with salt and pepper.

To Serve

Return pan-fried gnocchi to the pan with the broccolini, tossing to combine until heated through. Serve gnocchi with parmesan and extra chilli flakes (if desired).

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