Italy Revisited by Mary Melfi

Ingredients

• 1 container of ricotta (454 g)
• 2 cups flour
• 1 large egg
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/2 cup cream
• 1/3 cup finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups grated Parmesan cheese
• A large pot of water for cooking gnocchi
• about 1 tablespoon of salt to add to the pot of water
• Extra grated Parmesan (about 1/2 cup) for garnish
• Extra chopped fresh parsley (about 1/4 cup) for garnish