To make the gnocchi, combine the ricotta, egg, Parmesan, Pecorino, 3/4 cup flour, curry powder and red pepper flakes in a large bowl. Stir until the mixture is well combined. Cover and refrigerate for at least 15 minutes.

Flour a clean, flat work surface. Take a large handful of dough and, using your hands, roll it into a long ¾ inch thick log. Use a bench scraper or a sharp knife to cut the log up into ½ inch pieces. Place the cut pieces onto a lightly floured baking sheet. Continue this process until all dough is rolled and cut.

In a skillet over medium-high heat, melt butter with the olive oil. When butter is just lightly browned, add gnocchi in a single layer. Fry on one side for 2 minutes, then flip over. Add chiles and lime zest. Fry on the other side for 1 to 2 minutes. Serve with lime zest, serrano peppers and parsley.