Ingredients
For the gnocchi:
1 potato, peeled and cubed
30g/1oz plain flour
salt and freshly ground black pepper
For the sauce:
150ml/¼ pint cream
½ lemon, juice only
85g/3oz ricotta
30g/1oz fresh chervil, chopped

Method
1. Bring some water to the boil in two medium saucepans.
2. Preheat a small saucepan.
3. Place the potato in one of the saucepans. Boil until soft.
4. Drain the potato and mash by pushing it through a potato ricer.
5. Mix the resulting mash with the flour. Season then roll the mixture into the shape of a sausage.
6. Cut the potato sausage into 2.5cm/1in rounds.
7. Drop the rounds into the second pan of water. When the rounds rise to the surface, remove from the water and place in a serving bowl.
8. Heat the cream in the small saucepan.
9. Add the lemon juice. Turn up the heat to reduce and thicken the sauce.
10. Add the ricotta and chervil and heat through for 2 minutes.
11. Pour the sauce over the gnocchi and serve.