Green Gnocchi With Burnt Butter Sauce

Step 1: Place 300 grams of the warrigal greens in a bowl and pour boiling water over them and leave for 1–2 minutes until wilted, drain thoroughly, squeeze out excess water and finely chop.

Step 2: Place the warrigal greens, parsley, garlic, ricotta, flour, eggs and cheese in a large bowl and season with salt and pepper and use a fork to stir very thoroughly.

Step 3: On a floured surface, roll the dough into finger-sized lengths then cut into 3 cm portions and place on a baking tray lined with baking paper and refrigerate for at least 30 minutes before cooking.Boil a large pot of salted water and cook the gnocchi until just cooked, a few minutes - they will float to the top when cooked. Drain and set aside.

Step 4: To make the burnt butter sauce: In a large saucepan over medium heat, melt the butter with the cinnamon myrtle, garlic and remaining warrigal greens and cook for 5–6 minutes, or until the butter is slightly brown.

Step 5: Toss the gnocchi through the sauce, stir through the sea parsley leaves and season with salt and pepper to taste.

Step 6: Sprinkle with cinnamon myrtle to serve.