These ricotta gnocchi only take 10 minutes to make, and are so delicious! You can even make them ahead of time, freeze them, and use when you're ready!
Place the drained ricotta in a bowl, and gradually add the flour.
Add the egg, salt, pepper and nutmeg. Mix with a fork until combined.
Transfer the mixture to a lightly floured surface and gently knead it until the dough comes together. If necessary, add more flour. When your dough is soft, smooth, and no longer sticks to your hands or work surface, dust it with flour and leave it to rest for a few minutes.
Clean your work space with a scraper to remove loose bits of dough and excess flour. You need a clean work surface when you roll out the gnocchi.
Cut a piece off of the dough and roll it into a long rope, about ½ of an inch thick. You can add more flour if needed.
With a knife, cut pieces from the rope into pillows. The pillows can be as small or as large as you'd like.
Place on a baking sheet and lightly sprinkle with flour to keep them from sticking.