To make the gnocchi, place ricotta, eggs and yolks in a large bowl and mix with a wooden spoon until just combined, then sift in flour, nutmeg and salt. Gently combine then place the mixture on a floured benchtop. Using the back of your hands, push the mix until it just comes together. Divide the dough into four portions, roll each into a thin log. Using a knife, cut the logs into 2-centimetre pillows.

Bring a large pot of water to the boil and add a good handful of salt. Cook the gnocchi in batches for 2 minutes or until the gnocchi floats to the surface, then scoop them out with a slotted spoon. Drain well and keep warm.

Heat the oil in a pan on a high heat and add the zucchini and asparagus. Sauté until they are golden-brown but still holding their shape. Add the gnocchi, peas and spinach and cook until the leaves have just wilted.

Melt the butter in a small saucepan over medium heat, and add the sage. Fry until the butter begins to foam and turn nut-brown, turn off heat, and add lemon juice, salt and pepper.

Divide the gnocchi and vegetable mixture between four plates. Sprinkle the parmesan on top, then spoon over the burnt butter.

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Alice Story.