Line a small strainer with a few paper towels and place over a small bowl. Add the ricotta to the lined strainer and allow to sit for at least 1 hour in the refrigerator.

In a large bowl, stir together the strained ricotta, egg, cheese, salt, and ¾ cup flour until combined. Refrigerate for 15 minutes.

Bring a large pot of salted water to a boil over high heat.

Take a handful of the ricotta dough and roll it into a long log on a floured work surface, until the log is approximately 3/4" thick. Using a sharp knife, cut the log into 1/2" to 3/4" pieces. Continue this process with the remaining dough.

Add gnocchi to the boiling water a handful at a time. Give the water a quick stir. When the gnocchi rises to the top, cook for an additional 1 to 2 minutes. Remove with a slotted spoon and transfer to a colander to drain.

In a medium saucepan over low heat, melt the butter for the sauce. Stir in marscarpone and cook until melted. Add nutmeg and parmesan cheese and stir until the mixture is a smooth creamy sauce. A

Add heavy cream 1 Tbsp at a time until you reach a desired consistency. Season with salt and pepper.

Serve gnocchi warm with the sauce.