Ricotta gnocchi

Optional: drain the ricotta in cheesecloth set in a colander over a bowl, weighted with plastic wrap, a smaller bowl and something heavy, in the fridge at least eight hours; discard the whey.

Put the drained ricotta, one large egg, about three ounces of grated Parmesan and an optional grating of nutmeg in a large bowl.

Beat with a whisk until smooth.

Add about 150 grams of sifted flour and fold gently with a rubber spatula to a cohesive mass, sifting in a little more if it is too sticky.

Knead until uniform with no dry streaks of flour, taking care not to over-knead.

Divide, cut, shape and place on a floured rimmed baking sheet; freeze at this point if wanted.