Sun-Dried Tomato Ricotta GNOCCHI (or Claytons Gnocchi)

Ingredients:
2/3 cup ricotta
8 sun-dried tomatoes, plus more for garnish
1/8 cup grated Parmesan cheese, plus more for garnish
1 1/4 cups flour, plus more as needed
1 egg yolk
salt and pepper
1/8 cup olive oil
1 small bunch parsley, finely chopped
2 cloves garlic, minced


Directions:
In a food processor, combine ricotta, sun-dried tomatoes, Parmesan, flour, egg yolk and a pinch of salt. Pulse to form a sticky dough, adding a bit more flour if necessary. Turn out onto a lightly floured surface. Form dough into several long snakes, about 3/4” thick. Using a very sharp knife, cut into 1” “pillows.” Set aside on a clean plate.
Bring a large pot of salted water to a light boil over high heat. Add gnocchi, working in batches if necessary, and cook for 4-5 minutes, or until gnocchi float to the surface of the pot. Drain and return to pot.
While gnocchi cook, heat olive oil in a small frying pan over medium heat. Add garlic, parsley, salt and pepper and cook just until garlic is very fragrant, 3-4 minutes. Remove from heat.
Toss gnocchi with olive oil mixture and a small handful of Parmesan. Serve garnished with a few sun-dried tomatoes, sliced if necessary.