Ricotta Gnocchi with Burnt Butter Mushrooms

In a medium bowl, place the ricotta, eggs, salt, pepper and parmesan and combine well with a spatula.

Add the flour, and using hands, work in gently until just combined. The idea is that you don’t want to work the flour too much with your hands, thus avoiding the gnocchi becoming too chewy. They need to be light and fluffy. If the mixture is too sticky, add a little more flour.

Turn out onto the bench covered with semolina. Divide the dough into four portions. Roll each portion into a long sausage on the bench and cut into 3cm (1 inch) pieces with a knife.

Fill a large saucepan with salted cold water and bring to the boil.

While the water is coming to the boil, heat a large non stick frypan or wok to high heat. Add the butter and once foaming and starting to brown, add the mushrooms. Don’t stir, allow them to caramelise for 1 minute and then give the pan a shake. Cook for a further minute, add some sea salt and pepper, remove (along with the butter sauce) and set aside.

Drop the gnocchi into the boiling water in batches, once they float to the surface, remove and set aside. Repeat until all the gnocchi is cooked. Reserve ½ cup of the gnocchi boiling water.

Heat the large fry pan again to high heat, add the other 60g of butter and wait until it is foaming and turning brown. Add the cooked gnocchi and allow to brown in the butter for half a minute, shake and add some of the reserved boiled water and stir. Add mushrooms and 2 tablespoons of soy sauce and pepper. Cook, stirring for another half minute. Check seasonings and add more soy sauce, water or pepper if desired. Sprinkle with parsley and serve.