For the filling, drain the ġbejniet in a sieve for about 30 minutes. Combine the yolks with the Parmesan, add the ġbejniet and mix well. Season to taste and set aside.
For the dough, place the Knorr Gran Puré and flour in a large bowl or food processor. Alternatively, you can use boiled potatoes but this is a quick method.
Add the salt and half of the water and start combining. Add the egg and keep on adding water until you form a dough.
Adjust with more or less water if it’s too dry or wet. This depends on the size of the egg and if you’re using boiled potatoes.
Cover the dough with cling film and let it rest for about 30 minutes.
Open the dough with a bit of flour at about 1/2 cm thickness and use a cookie cutter to create the dough discs.
Place the filling into a piping bag (or use a teaspoon) and place some filling in the centre of the disc.
Carefully close the gnocchi leaving any air bubbles out and gently roll them into a ball. Pinch the dough to make sure it’s sealed properly.
Boil the gnocchi in salted boiling water until they float. This should take about 3-4 minutes.
Fry in oil and butter and a handful of fresh sage until crispy to your liking.
Serve with freshly ground pepper.
If you prefer to bake them instead, you can do so after boiling. Bake them with béchamel or tomato sauce and drizzle with fresh mozzarella until golden brown.