Make the ricotta dough

• Drain the ricotta well and place it in a mixing bowl.
• Add the egg, grated parmesan, salt and black pepper and mix until smooth.
• Add the flour and mix gently until a soft, slightly sticky dough forms.

Shape the gnocchi

• Dust a work surface with flour and divide the dough into portions.
• Roll each portion into a log and cut into small pieces.
• Roll each piece lightly and set aside on a floured surface.

Cook the gnocchi

• Bring a large saucepan of salted water to a boil.
• Drop in the gnocchi in batches and cook until they float to the surface.
• Lift them out with a slotted spoon.

Make the butter and sage sauce

• Melt the butter in a frying pan over medium heat.
• Add the sage leaves and cook until the butter is golden and the sage is crisp.

Combine and serve

• Add the drained gnocchi to the pan and toss gently to coat in the butter and sage.
• Serve immediately with extra grated parmesan.