Traditional gnocchi with potatoes, can be really heavy. By replacing it with ricotta and Grana Padano cheese, the gnocchi is airy and fluffy. Make lots, as the gnocchi holds really well in the freezer.This recipe serves four.

Ingredients
•500g Ricotta
•250g Grated Grana Padano (Cheese)
•Flour (For Binding And Dusting)
•4 tablespoons (60ml) Unsalted Butter
•Fresh Sage (Leaves)

Method
1.Place the soft ricotta cheese and Grana Padano   
  cheese in a large bowl and mix by folding
  ingredients together.
2.Add a small amount of flour, to bind the dough and
  absorb excess moisture.
3.Kneed the dough on a lightly floured work surface.
  It is important not to add too much flour because
  the gnocchi may get heavy.
4.Take a large piece of dough and roll it out into
  thin logs, approximately 3/4-inch thick. Cut them
  into 1/2-inch wide cubes.
5.Make ridges on each gnocchi by using the back of a
  fork in a rolling action. The imprints will allow
  the sauce to get trapped on the surface of the 
  gnocchi.
6.Place gnocchi on a tray in a single layer
  underneath a cloth to prevent drying out. May be 
  set in fridge or freezer until needed.
7.To cook the gnocchi, place in a pot of boiling
  salted water for about a minute or until they float
  to the surface.

Sauce
1.Melt butter in a saucepan and add fresh sage
  leaves.
2.Drain the gnocchi and add directly to the saucepan.
  Cook together with the sauce for about 30 seconds.

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