Ricotta gnocchi with artichokes

I cut into small pieces.I melt butter in extra virgin olive oil in a large pan, add artichokes, salt and pepper and cook about ten minutes, adding gnocchi cooking water.I add chopped parsley to the sauce. GNOCCHI
I sieve ricotta, choosing a fairly dry variety.I add Parmigiano.Flour.I add salt.Ground pepper.I mix in egg white.The dough should be firm but soft. Do not add flour or they become hard.I refrigerate for 15 minutes, then work briefly.I roll into ropes.I cut into small pieces.Leave plain or run over a gnocchi board to hold sauce.I boil salted water and cook gnocchi until floating.I drain into artichoke sauce, add cooking water and mix gently.I serve with Grana shavings and a drizzle of extra virgin olive oil.