for the ricotta gnocchi:

1. Line a large plate with 3 layers of paper towel. Using a silicone spatula, smear the ricotta over the paper towel. Using 3 more layers of paper towel, press down firmly on the ricotta, blotting out as much moisture as possible.
2. Scrape 8 ounces of the drained ricotta into a large bowl (reserve any extra for another use). Add in the parmesan, 3 and 1/2 ounces of flour, and the eggs. Stir to combine with your silicone spatula, and season with salt and pepper. The mixture should be sticky, but not at all loose. If needed, add in extra flour, 1 tablespoon at a time, until the desired consistency is reached (if you're using a really good ricotta, you shouldn't need to add any extra flour).
3. Line a baking sheet with a silicone baking mat or parchment paper, and dust with semolina flour; set aside.
4. Turn the dough out onto a floured work surface. Shape into a disc and divide into 4 equal pieces. Roll each quarter into a 6-inch log, then cut that log in half. Roll each half log into 12-inch log and cut into 8-10 gnocchi each. Place the gnocchi on the dusted baking sheet and shake them around just a bit. Now you can put the whole baking sheet in the freezer and freeze until solid, then transfer the gnocchi to a Ziplock baggie.
5. To cook, cook in boiling water for about 4 and 1/2 minutes from frozen, and 3 minutes if fresh. Reserve some pasta water for your sauce!

for the roasted carrot cream sauce:

1. Preheat oven to 400 degrees.
2. Toss together your carrots, garlic, olive oil, salt, and pepper. Roast in the oven for 35-40 minutes, giving them a good shake half way through.
3. Add the roasted carrots and garlic to your blender or food processor, along with the cream, parmesan, and 1/2 cup of pasta water (you can add more 1 tbsp at a time if you want it looser). Puree until you reach your desired consistency (I like to keep it just a tad chunky). Toss with your hot gnocchi or pasta.
4. Serve garnished with some chives and a bit more parmesan. Prepare to be wowed with deliciousness!