Ricotta gnocchi with cream and salmon

500 g ricotta
100 g Parmigiano
200 g flour
2 eggs
Nutmeg
Salt and pepper
For the sauce
200 g smoked salmon
Parsley
1 container cooking cream
50 g butter
A little milk
Half an onion
Put the ricotta, Parmigiano, flour, eggs, salt and nutmeg in a bowl. Mix with a spoon, then turn out onto the work surface. Add a little more flour if needed: the dough should hold together without being too firm.
Proceed as for gnocchi, rolling the dough into ropes and cutting them into small pieces. Dust with flour and arrange, spaced apart, on a tray lined with baking parchment.
Prepare the sauce by gently softening half an onion in the butter.
Add the cream and chopped salmon, reserving a couple of slices. Simmer for a few minutes and season with salt and pepper. Add a splash of milk if needed: the sauce should be fairly runny because the gnocchi absorb a lot. Adjust the salt and pepper.
Bring a large pan of salted water to the boil and add the gnocchi. Once they float to the surface, leave them for a couple of minutes, then drain.
Dress with the cream sauce, the reserved salmon slices cut into strips and a little chopped parsley.