1 pound freshly made Ricotta cheese
2 cups flour (maybe a little more if your ricotta is really wet)
1 teaspoon salt
3/4 teaspoon freshly ground pepper
In a medium bowl, mix the ricotta and the egg. Add the salt and pepper. Gradually add the flour. Knead on a floured counter. Roll into finger-sized logs and then cut into equal length pieces (mine are usually about 3/4 inch each).
To cook: bring a pot of salted water to a boil. Add the gnocchi and stir to be sure they don't stick. Cook for about 10 minutes or until the gnocchi is floating. You can serve immediately with whatever sauce you like or just some grated Parmesan cheese. The above photo is made with homemade pesto.
These freeze well. Or if you prefer to cook them all and not eat them all, you can reheat them in the oven with some Parmesan cheese grated over them.