For the Gnocchi

1. In a mixing bowl, combine the ricotta cheese, parmesan cheese, green chiles, egg, salt, and black pepper. Mix until the ingredients are well combined.
2. Slowly add the all-purpose flour, about 1/2 cup at a time, thoroughly mixing after each addition. The dough should come together and have a slightly sticky consistency.
3. Dust a clean work surface with flour. Turn the dough onto the floured surface and gently knead it for about a minute until it forms a smooth ball. Do not to over-knead.
4. Divide the dough into 4 equal portions. Take one portion and roll it into a long rope with a diameter of approximately 1/2 inch.
5. Using a sharp knife, cut the rope into bite-sized pieces. Repeat this process with the remaining portions of dough.
6. Use the back of a fork to create ridges on the gnocchi pieces. This helps the sauce adhere better to the gnocchi.
7. Place the cut gnocchi on a baking sheet lightly dusted with flour to prevent sticking.

For the Green Chile Sauce

1. In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and chopped roasted green chiles. Sauté for 1 to 2 minutes until the mixture becomes fragrant.
2. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook until it slightly thickens.
3. Season the sauce with salt and pepper.

Cooking and Serving

1. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. They will rise to the surface when ready.
2. Transfer the cooked gnocchi to the skillet with the sauce using a slotted spoon. Gently toss the gnocchi and coat evenly with the sauce.
3. Plate the ricotta gnocchi with a touch of parmesan cheese and parsley.