In a large bowl, whisk together ricotta, egg and salt. Add the flour ½ cup at a time (first mixing with a fork, silicone spoon or wooden spoon) then using your hands to fully incorporate until dough forms.
Gently knead until combined, adding extra flour as needed, until smooth and not sticky (may use up to 1/2 cup more flour.) Loosely shape into a ball and refrigerate, uncovered, for 30 minutes.
On a floured surface, divide the dough into 8 pieces using a bench scraper or knife. Using your fingers, gently roll each piece into a rope about ½ inch thick, adding a teaspoon of flour at a time if the dough is sticky.
Use a knife or bench scraper to cut each rope into pieces about ¾ inch long.
Using the back of a fork, roll each piece of gnocchi pressing lightly with your thumb to create a pattern on one side and a dimple on the other. Set aside.
Bring a large pot of salted water to a boil.
Add the gnocchi to the boiling water and cook for 3 to 4 minutes, until they float to the surface. Remove from heat and allow gnocchi to sit in the hot water for 1 minutes then remove with a slotted spoon.
Serve with your favorite sauce! I recommend pesto, marinara, or browned butter and a generous amount freshly grated parmigiano reggiano. Enjoy!
