For the Smoked Butter
Dice the butter and cold smoke for 30 minutes.
For the ricotta gnocchi
Strain ricotta overnight. In a large mixing bowl, combine Parmigiano and ricotta.
Mix eggs, flour, and salt. Add dry ingredients to cheese mixture, and mix by hand until combined.
Roll the dough in to 1-inch logs.
Cut the logs in to inch pieces. Roll each individual gnocchi on a ridged gnocchi board.
Place on a sheet tray then blanch until dumplings float.
Cool on oiled parchment.
Store in the fridge.
To serve the Ricotta Gnocchi
Warm the smoked butter in a pan over a medium heat.
Place the gnocchi in boiling, salted water for 4 minutes.
Remove the gnocchi from the water and drain excess water.
Add the gnocchi to the pan with smoke butter and toss with a little of the pasta water and until all the gnocchi are coated with the smoked butter.
Season lightly with salt.
Remove the pan from the heat and add the caviar.
With a large spoon or spatula gently fold in the caviar.