500g (1lb) ricotta cheese drained and squeezed dry gently on paper towels
1cupgrated Parmesan cheese
For the sauce
salt and pepper to taste
Combine the flour, ricotta, Parmesan, egg and egg yolk and salt in a mixing bowl.
Mix with your hand until it comes together. The dough should feel soft and can be tacky but shouldn't be so soft and sticky that it sticks to your hands. Add a little more flour if it's still too soft.
Divide the dough into four equal pieces. Roll each piece into a long sausage-shape on a lightly floured surface. Slice gnocchi, approximately 2cm in diameter.
Bring a large pot of salted water to the boil then gently drop in the gnocchi.
Allow to cook until they start floating to the surface then remove with a slotted spoon. Place on a large baking sheet while you make the sauce.
In a large pan, melt the butter then add the garlic and broccoli and cook for a few minutes until the broccoli is fork tender.
Pour in the cream and allow to simmer for a few minutes. Add the Parmesan, lemon juice and season with salt and pepper.
Toss the gnocchi with the sauce and serve immediately.