Place the ricotta, Parmigiano, eggs, nutmeg and salt in a bowl and stir until everything is well combined

Add your flour tablespoon by tablespoon combining after each addition until you have a soft dough. The dough should be workable-not too soft and sticky and not too firm.

Knead the dough gently and form into a ball. Divide into 6 portions

Proceed to roll out each portion into a long rope shape-the rope should be about 2 cm thick

Using a floured knife, proceed to cut the rope into 2 cm portions (these will form our gnocchi). Place on a baking paper lined tray.

Cook the gnocchi in some salted boiling water-these are cooked when they float to the top

Top with your favourite sauce-I served mine with burnt butter, pepper and cheese