For the Ricotta Gnocchi:

1. Prepare the Gnocchi Dough: In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and nutmeg (if using). Gradually add the flour, stirring to form a dough. The dough should be soft but not sticky. If it’s too sticky, add a little more flour until it holds together.
2. Shape the Gnocchi: Divide the dough into small portions. Roll each portion into a long rope (about 1/2 inch thick) on a floured surface. Cut the ropes into small pieces (about 1-inch long). You can roll each piece over the back of a fork to create the classic gnocchi ridges, but this is optional.
3. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the water, cooking in batches if necessary. Once the gnocchi rise to the surface (about 2-3 minutes), remove them with a slotted spoon and set aside.

For the Creamy Mushroom Sauce:

1. Sauté the Mushrooms: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they’re golden brown and softened (about 5-7 minutes).
2. Add the Garlic and Wine: Add the minced garlic and cook for another minute until fragrant. If using, pour in the white wine and let it cook for 2-3 minutes, allowing it to reduce slightly.
3. Make the Cream Sauce: Lower the heat and pour in the heavy cream and chicken broth. Stir to combine. Bring the sauce to a simmer and cook for 3-4 minutes, until it thickens slightly. Season with salt and pepper to taste.
4. Combine the Gnocchi and Sauce: Add the cooked gnocchi to the creamy mushroom sauce and stir gently to coat the gnocchi in the sauce. Sprinkle the grated Parmesan cheese over the top and stir until melted and combined.
5. Serve: Remove from heat and garnish with freshly chopped parsley, if desired. Serve hot and enjoy!