Ricotta and Parmesan gnocchi in creamy garlic sauce recipe

Make the gnocchi
In a large bowl add the ricotta and parmesan cheese and combine using a fork or spoon. Add the beaten egg, season with salt and pepper to taste and mix well. Add half of the flour and slowly mix it into the cheese mixture. Add the remaining flour and work it into the cheese dough, until all of the flour is absorbed.

Empty the cheese dough onto a well floured work surface, divide it into 4 equal pieces and set aside. Take a piece of the dough and roll it into a long, cylinder, about 3/4 inch in diameter. Use a knife to cut the dough into 1/2 - 3/4 inch long pieces. Those are the gnocchi. Put the gnocchi in a bowl with 3 to 4 tablespoons of flour and toss well to cover - once the gnocchi have been tossed in the flour they should not stick together. Repeat with the remaining dough.

Make the Alfredo sauce
In a saucepan over medium heat add the butter and melt. Add the garlic and cook slowly, stirring a few times, for 2 to 3 minutes. Stir in the cream and season with the cayenne pepper and salt. Bring to a boil, lower heat and cook for 5 to 6 minutes, until the sauce thickens. You can optionally add the milk to adjust the thickness of the sauce to your liking.

Cook the gnocchi
While the Alfredo sauce is cooking, cook the gnocchi. Bring a large pot of water to a boil, add salt as if you were cooking pasta, then carefully drop the gnocchi, a few at a time. Cook the gnocchi for 2 to 3 minutes, or until they rise up to the surface. Once they do, they are ready. Remove the cooked gnocchi with a slotted spoon, place in a dish and keep warm. Repeat with the remaining gnocchi.

When all the gnocchi have cooked, add them to the Alfredo sauce and carefully toss them using a spoon until they are heated through and covered with the sauce.

Divide the gnocchi in soup or pasta dishes, drizzle a bit of truffle flavored olive oil over them, garnish with Parmesan shavings and serve immediately.