MAKE DOUGH: Stir together the ricotta, Parmesan, eggs and salt in a large mixing bowl. Add the flour and mix briefly to combine, until you have a soft and pliable dough. If it is extremely sticky, add a tablespoon or two of flour as necessary.

SHAPE DOUGH: Turn the dough out onto a lightly floured board and divide into eight even pieces. Roll each out to a long sausage shape, approximately 20-25cm long. Cut into even-sized pieces (you’ll get around 10 out of each). Toss the gnocchi in a little flour, then use a fork to press lines into the top. Stack completed gnocchi on a plate, layering with baking paper so that they don’t stick to each other. The gnocchi can be frozen at this stage or cooked from fresh.

COOK GNOCCHI: To cook the gnocchi, heat a large saucepan of well-salted water until boiling. Add the gnocchi to the water, stirring gently so that they don’t stick. The gnocchi are cooked when they float to the surface, around 4 minutes. Remove with a slotted spoon and add directly to the sauce below, or place on a tray lined with baking paper.

PREPARE SAUCE: To make the sauce, use a vegetable peeler to remove the yellow skin of the lemon, taking care to avoid the bitter white pith underneath. Slice the peel into long, thin strips and set aside.

COOK SAUCE: Melt the butter in a frying pan over medium heat. When the butter has melted and foamed, add the sage and lemon zest and fry until the sage is crispy and the lemon has curled, then remove with a slotted spoon to a plate lined with a paper towel.

ADD GNOCHI: Add the garlic and cooked gnocchi to the pan, stirring for 2-3 minutes until the gnocchi is well coated and the garlic is aromatic.

SERVE: Divide between four plates, pouring over the buttery sauce. Top with the crispy sage, walnuts, a squeeze of lemon and plenty of parmesan. Season well with salt and cracked pepper.