Ricotta Gnocchi

Combine the strained ricotta cheese, egg, salt, and pepper in a large mixing bowl, stirring until well blended and uniform.

Add the flour to the ricotta mixture gradually, folding gently with a spatula or wooden spoon until a soft, slightly sticky dough forms.

Dust a work surface lightly with flour and turn the dough out onto it, kneading briefly until just combined—do not overwork or the gnocchi will become tough.

Divide the dough into 4 equal portions and gently roll each portion into a rope about ½ inch thick.

Cut each rope into bite-sized pieces about 1 inch long, using a floured knife to prevent sticking.

Bring a large pot of salted water to a rolling boil over high heat.

Working in batches to avoid overcrowding, gently drop the gnocchi into the boiling water and stir carefully with a wooden spoon.

Cook until the gnocchi rise to the surface and float for about 30 seconds to 1 minute, then remove with a slotted spoon and transfer to a serving dish.

Serve the warm ricotta gnocchi immediately with desired sauce, grated cheese, or fresh herbs.