Mix the almond flour, salt & xanthan gum in a large bowl
Add the egg, ricotta and 20 grams of finely-grated Parmesan cheese
Mix thoroughly into a big ball
Separate into 4 rolls and cut into 40 or so identical pieces
Roll each piece into a smaller ball and use a fork to form your gnocchi of choice. True-to-form traditional gnocchi take some practice to make, but the shape doesn’t really matter that much. They will still taste just as great!
Once ready, cut a piece of cling film or baking paper and place it over a large tray. It should be big enough to hold all of your gnocchi, but still be able to fit in your freezer. Leave them in there to set for about 10-15 minutes
Once the time is up, get a medium frying pan and melt some butter & olive oil to coat the bottom
Take the gnocchi out of the freezer and fry them for about 6 minutes on a low gas burner just on one side. Do not flip them as you want the top to have a smooth and creamy texture, while the bottom should have a nice brown crust after the time is up