500g fresh ricotta, mashed with a fork
100g parmesan, grated (plus extra to serve)
1 egg, lightly beaten
150g plain flour
1 garlic clove crushed
3 tbsp chives, chopped
2 tbsp flat leaf parsley, chopped
2 tbsp sage, chopped
Salt and pepper
Pinch of Murray River truffle salt
Bring a pot of salted water to a boil ready to cook the gnocchi.
Combine the ricotta, parmesan and egg in a large mixing bowl and lightly mash them together. Sift on three-quarters of the flour and use your hands to mix it in gently. Add more flour as required, until the dough just holds together. It should be very soft.
Divide the dough into 3 pieces and place on a lightly floured work surface. Roll the pieces into long cigars and cut into 2 cm lengths. Handle the gnocchi gently as they will be quite fragile.
To make the sauce, melt the butter in a large heavy based frypan. Add the garlic and fry gently for 3-4 minutes. Then stir in the herbs and season with salt and pepper.
Adjust the temperature under the pot of water to give you a gentle rolling boil. Carefully drop in half of the gnocchi, a few at a time, stirring very gently to keep the water moving. After a few minutes they will rise indicating they are cooked. Lift them out with a slotted spoon and transfer to the frying pan while you cook the remaining gnocchi.
Gently toss all the gnocchi in the sauce and serve straight away with grated parmesan or truffle salt.