Ingredients

• 1 pound fresh ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan
• 1/2 cup wheat-bread crumbs or crushed low-carb crackers
• 1 tablespoon melted butter
• 1 tablespoon extra-virgin olive oil
• Flour, for rolling gnocchi
• 2 cups chopped fresh basil leaves
• 1/4 cup olive oil
• 3 tablespoons truffle oil
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, plus more for serving
• 1/2 cup heavy cream

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Instructions

1. Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
2. On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
3. While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside.
4. Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.