Mix - Put all the gnocchi ingredients in a bowl except the flour. Use a rubber spatula or wooden spoon to mix until combined (smear up the wall if needed, to help cream the ricotta).

Add flour - Add 3/4 cup of flour and mix until just combined so it is a very sticky dough that will hold its shape in a mound, but is not runny and stir-able like a batter (see video for consistency). Stickier dough = softer gnocchi! Use the remaining flour, 1 tbsp at a time, if needed, but try to stick with 3/4 cup. (Note 3)

Logs - Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the surface lightly with flour then use your hands to bring the dough into a disc about 2.5cm/1" thick. Cut it into 8 wedges.

Roll and cut - Roll each piece into a log 25cm/10" long, about 1.25cm / 1/2" wide. Cut into 1 1/2 cm / 3/5" pieces (I cut 4 logs at a time).(Can freeze at this point - Note 4)

Boil - Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.

Drain - Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both). Follow the instructions below.

Melt the butter in a large fry pan over medium high heat. Let it bubble until it turns brown. Add the salt and pepper. If the gnocchi isn't ready yet, remove from the stove until ready.

Add gnocchi - Pour the cooked gnocchi into the fry pan along with 1/2 cup of the reserved cooking water. Gently stir, coating the gnocchi in the melted butter, cooking for 1 minute. This is the step when the butter and starch in the water emulsify so the sauce coats each piece of gnocchi.

Do a taste test and add more salt if required. Serve immediately.

Sauté - Heat the olive oil over medium high heat. Add the garlic and onion. Sauce for 3 to 5 minutes until the onion is translucent. Add the remaining ingredients and cook for 10 minutes. Do a taste test and adjust saltiness to taste.

Add the gnocchi and 1/2 cup of the reserved cooking water. Cook for 1 minute, stirring gently. The olive oil and starch in the water will emulsify to thicken the sauce so it clings to the gnocchi better.

Serve immediately as the gnocchi will start to harden after about 15 minutes as it cools. You can reheat in the microwave to soften.

Garnish with freshly grated parmesan and parsley, if desired.