Place the ricotta in a large bowl and use a fork to mix

Crack the egg on top of the ricotta, then add 4 tbsp of grated pecorino and mix well to combine.

Add half of the flour to the bowl gradually and mix until it starts to come together.

Lightly flour your countertop, then place the dough on top and start kneading gently using your hands with a forward-and-back motion. Add the rest of the flour and keep kneading until it incorporates well. Use a pastry scraper to collect any leftover dough bits.

If the dough feels sticky, sprinkle a little more flour on top, but not too much. Keep working it until it’s silky and moist, but not so sticky that it leaves moisture on your hands.

Now its time to stretch the dough. Place your dough ball on top of a lightly floured surface, then gently stretch it with a rolling pin, rotate and stretch again. Keep rotating and stretching until it’s about ½ inch thick.

Cut the dough into strips about 1 inch wide. Arrange the strips on the counter with space between them so they don’t stick, and sprinkle with flour.

Sprinkle another dusting of flour on the counter, then take one strip, press gently on the sides, and roll from the middle outwards until you form a long snake coil.

Use a pastry scraper to cut the coil into small pillow shapes. Place the cut gnocchi on a tray lined with baking paper and sprinkle lightly with flour so they don’t stick.

Repeat steps 8-9 until you have used up all your dough. place in freezer if using later..

Bring a large pot of water to the boil and add 1 tbsp of sea salt. Then gently drop the gnocchi into the salted water - don’t stir them. Once they float to the surface, they’re ready.

Scoop them out with a slotted spoon or hand strainer and transfer them straight into the pan with the sauce on low heat.

Use a wooden spoon to gently mix until every pillow of gnocchi is coated in the sauce. Turn off the stove.