Many years ago, my friend Peter gave me this recipe. I think he got it from the owner of John's restaurant. It's some of the most delicious stuff in the world! Little pillows of heaven. The added notes are from Peter.

2 tbsp butter for spinach
3 tbsp butter for sauce
1/3 cup ricotta
1 egg, lightly beaten
1/2 cup freshly grated Parmesan
3 tbsp flour
pinch of freshly ground pepper
1 - 10 oz. frozen chopped spinach thawed and squeezed as dry as possible
1/4 tsp salt
pinch nutmeg (I add to sauce until I get a hint of nutmeg in sauce)
Heavy cream or half & half (more than what you think you'll need for sauce, since you boil it down - maybe 1/2 pint?)
More Parmesan (maybe 1/4 cup)

Melt 2 tbsp butter in a large skillet over med heat. Add spinach and cook, stirring constantly till most moisture is evaporated.

Blend in ricotta cheese and continue cooking, stirring constantly - about 3 minutes. (I cook longer if mixture does not seem pretty dry).

Transfer mixture to med bowl.

Stir in 1/4 cup Parmesan, flour, salt, egg, pepper, nutmeg - mix well. (I put nutmeg in sauce instead)

Cover & refrigerate until mixture is firm (probably at least 30 minutes).

Bring about 4 quarts of salted water to boil.

Flour hands, roll gnocchi into uniform tbsp size balls (usually ovals).

Lower water temp to just below boiling so gnocchi are not torn apart when lowered in.

Gently lower gnocchi into water - you can pretty much cover the bottom of the pan. Gnocchi will rise and float when cooked - usually about 3 min. Use slotted spoon to remove to serving dish.

Reduce half & half or heavy cream (I used cream) until it gets towards a nice sauce consistency, add Parmesan (which will thicken it up) - maybe a quarter cup - I don't measure Parmesan - just get a nice flavor & consistency. Add nutmeg for flavor.

Pour sauce over gnocchi & serve immediately.

I think the "Alfredo" sauce needs work.   It may be very nice w/ a hint of spice - red pepper?