From the kitchen of Stephanie Knewasser. I found this recipe in an old school fundraiser cookbook. It was submitted by a local Italian restaurant. You may also like Potato Gnocchi.
2 c ricotta (1 lb) 1 egg 1 1/3 c flour
Mix well in a large bowl. Knead on a well floured board. If too soft, add more flour. Roll into rope-like pieces. Slice. Bring approx. 4 quarts SALTED water to a boil. Carefully drop gnochi into water. After they float on top, cook 3-4 minutes. Drain & serve immediately with sauce.