Ingredients

1.

Mozzarella cheese
2 cup, shredded
2.

Raw egg, yolk
3 large
3.

Salt
1 dash
4.

Garlic powder
0.13 tsp
5.

Italian seasoning
0.5 tsp
6.

Butter, unsalted
1 tbsp
7.

Butter, unsalted
1 tbsp
8.

Whipping cream, not whipped
2 tbsp
9.

Cream cheese
0.5 oz
10.

Black pepper
1 dash

Instructions

1.
Make the gnocchi dough by melting mozzarella cheese in a pot over low heat on the stove. Stir continuously while the cheese melts so it doesn t burn. Once it s entirely melted, pour the mozzarella into a stand mixer fitted with a paddle attachment. Whip the cheese at a high speed to release steam and begin cooling it. When the mixing bowl is no longer too hot to touch, pour the egg yolks into the cheese.
2.
Keep whipping the dough until the eggs and cheese mix together into a smooth dough. Mix in salt, garlic powder, and italian seasoning. Transfer the finished dough to a piece of plastic wrap and wrap it tightly. The dough will be very sticky, so use the plastic wrap to shape and fold the dough. Place the wrapped dough in your refrigerator to chill for at least 1 hour.
3.
After chilling, remove the dough from the plastic wrap and use clean hands to roll the cold dough into a rope between between and 1 thick. You ll need to do this quickly because the dough will still be quite sticky. Cut the rope into -long pieces of gnocchi. Don t shape the gnocchi because the dough will be too soft to touch and roll. Begin melting the first amount of butter in a non-stick pan or cast-iron skillet on medium heat.
4.
When the butter is hot, drop the gnocchi dough into the pan. Let the gnocchi fry on one side until they are golden brown. This will not take long, so what the gnocchi and lower the heat as necessary if the gnocchi are browning too fast. Flip the gnocchi over to toast on the other side. Continue the cooking process until the gnocchi is cooked on all sides (2-3 flips). Transfer the cooked gnocchi to a serving plate to cool.
5.
To make the creamy sauce, melt the second amount of butter in a clean pan over low heat. Stir the heavy cream and cream cheese into the melted butter. Continually cook and stir until the ingredients are melted and have combined into a lump-free sauce. Season the sauce with pepper and add additional heavy cream in teaspoon additions if you find it too thick. Pour the warm sauce over the gnocchi for serving.