Some ricotta, especially in the States have more moisture than necessary. Drain it overnight or use a cheesecloth to squeeze the excess liquid out.
Knead drained ricotta, flour, egg and salt. This is the time to add all sort of other ingredients, like spices and herbs.
Flour hands, grab a ball of dough and roll it out on a mildly floured surface. Too floury surface will make it harder to roll the dough out while less flour makes it stick, so we have to find the optimal amount we can work with.
Cut the rolled out dough into desired size. The cooked dough will at least double in size so count with that.
Stripe the gnocchi with a fork or the special gnocchi board if desired. Place the gnocchi into boiling water.
Cook until they come up to the surface. Sometimes they stick to the bottom so run a spoon around once a couple of them emerges to ensure nobody is left behind.
Take gnocchi out and let drip. To avoid stick them together, rinse the surface starch off under running water. It cools them off a bit but that shouldn’t be a problem given that they have enough inner heat to last until plated.
Enjoy!