1. If your ricotta is really creamy see the note above. To combat this, place a double layer of paper towel on a plate. Scoop out the ricotta onto the paper towel, then place a triple layer of paper towel on top. Push down evenly on the ricotta to squish out the excess liquid. Weigh out 250g of the dryer, pressed ricotta

Lets Cook:

1. Place the ricotta, parmesan, and egg yolks in a bowl and mix together until combined. Add the smaller amount of flour then stir the dough into a homogenous, slightly sticky dough. If the mixture is still more of a batter consistency, and won’t hold its shape to roll out, then add a little more flour as needed. The final dough should be like soft playdough and slightly tacky.
2. Dust your work surface with a bit of flour, then turn the dough out on top of it. Form the dough into a rough circle, then cut the into 4 pieces. Roll each piece into a long sausage shape, about 2 cm thick. Using a knife or bench scraper, cut the gnocchi into bite-sized dumplings. Repeat until all the dough is used up. Cover the gnocchi with a cloth
3. Boil a large pot of salted water, then drop in the gnocchi. Once they rise to the surface, drain, toss them in a little olive oil to prevent them from sticking together and set aside.
4. Slice the leeks then rinse well in a bowl of water to remove any grit. Drain well.
5. Place a pan on a medium-high heat, add a drizzle of oil and half the butter. Add the sage and cook until crispy. Remove the sage once crisp and set aside. Add the gnocchi to the sage-flavoured butter, adding a little more oil if needed, then pan fry the gnocchi until golden, then tip into a dish while you make your sauce. Don’t clean the frying pan.
6. To the same pan. Add a small drizzle of oil. Add the leeks and cook until softened.
7. Add the grated garlic and saute for 1 minute more, then add the stock, the zest of the lemon and the juice of half the lemon. Turn off the heat, stir in the cold butter and season the sauce to taste with lots of pepper and a pinch of salt.
8. Add in the crispy gnocchi and toss. Divide into bowls, top with the reserved crispy sage, pistachios and serve