1) In a bowl combine the ricotta, parmesan, lemon zest, egg, chives and 70g flour. Season with sea salt and freshly ground black pepper. Mix well.
2) Divide the dough into 4 pieces. On a lightly floured bench, roll 1 portion into a log shape, approximately 1cm thick then slice into 2cm length pieces. Put onto a baking paper lined tray.
3) Test if the mix has enough flour by dropping one piece into a saucepan of simmering salted water. Cook until the gnocchi has risen to the top (approximately 1-2 minutes), leave for 1 minute then remove with a slotted spoon. If it breaks apart then you will need to add a little more flour to the rest of the mix before re-testing.
4) If it is intact and cooked, then shape the rest of the gnocchi and put onto the baking tray. Keep aside.

Blitz the butter, miso and black garlic together in a food processor and set aside.

1) Over a gentle heat add the oil and 1 tablespoon of the miso butter, add the leek and cook gently for a few minutes.
2) Add the wine, cover with a lid and steam for another 5 minutes or until softened.
3) In a pan of boiling salted water, cook the beans until bite tender, then use a spider or slotted spoon to add to the pan with the leeks.
4) Cook the gnocchi in the same pan of water until they rise to the top. Scoop out and add to the pan with the vegetables and reserve 1 cup of the cooking water.
5) Add 2 tablespoons butter to the pan and loosen with some of the pasta water. Add another tablespoon of butter and it should start emulsifying it into a sauce - keep stirring if it separates. Add the salmon at the last minute (if using) to heat through. Scatter with the chives to serve.