Ricotta Gnocchi With Lemon And Thyme Butter


250g ricotta cheese
½ cup finely grated Parmesan
1 egg, lightly beaten
½ cup plain (all-purpose flour)
¼ cup flatleaf parsley leaves, chopped
Sea salt and cracked black pepper
Finely grated Parmesan, extra to serve

Lemon and thyme butter
80g butter
2 tsp thyme leaves
2 tsp finely grated lemon rind
2 tsp lemon juice


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