Place a paper towel sheet on a plate. Spread ricotta on another paper towel sheet and cover with another. Press to dab away any moisture.

Add ricotta, parmesan cheese, black pepper, lemon zest, lemon juice, and salt into a mixing bowl. Taste for seasoning and adjust salt as needed and add egg yolks. Add flour and mix until you have a smooth dough. It should not be sticky or tacky.

Bring a pot of salted water to a boil.

Cut the gnocchi dough into 8 pieces. Flour a clean work surface and gently roll each piece into a long log that is 1 inch in diameter. Using a floured knife or bench scraper, cut the rope into ¾ inch pieces (about the size of your knuckle). Place the cut gnocchi onto a floured baking tray. Repeat with the rest of the dough.

While the water for the gnocchi is coming to a boil, make the sauce. Add butter to a large saucepan over medium heat. Once it’s melted, add garlic and stir for 1 minute. Add cream and tomato sauce and whisk well. Season with salt, pepper, and fennel, and whisk well. Cook over medium-low heat for 5 minutes. Stir in the parmesan cheese and keep warm over low heat, ensuring not to simmer the sauce.

Add the gnocchi to the boiling water in 3-4 batches. Once the gnocchi floats to the top, cook for 1 minute. Use a strainer to remove the gnocchi and drain. Place the gnocchi directly into the sauce. Repeat until all the gnocchi are cooked.

Serve the gnocchi while hot with extra parmesan and freshly ground black pepper.