Easy Ricotta Gnocchi with creamy mushroom sauce

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).

Form disc - Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the top lightly with flour then use your hands to give the dough a light knead to bring it into a ball then pat it into a disc about 2.5cm/1" thick. Cut it into 8 wedges, using a knife or dough scraper dusted with flour as needed between each cut

Roll and cut - Roll each piece into a log 25cm/10" long, about 1.25cm / 1/2" wide. Cut into 1.5 cm / 3/5" pieces (Can freeze at this point - Note 4)