2 lbs. Ricotta cheese
1 tsp. salt
4 c. flour
1 egg

Place Ricotta in a large bowl. Add salt and egg. Mix well. Gradually add flour, one cup at a time; mix, using a large spoon. If too stiff, use hands. Amount of flour depends on dryness of Ricotta. You can use more or less. When dough is not too sticky to touch, knead gently on lightly floured board. Cut off little, about the size of a cherry and smash with your thumb. (You can also roll into a rope; cut with a knife and then smash with your thumb). Roll in some flour and place on clean towel not touching each other to dry. Can be spread on a cookie sheet and put in freezer.

When frozen, place in plastic bag for later use. When ready to use, bring salted water to boil. Put in gnocchi and boil for 20 minutes. Drain and use with your favorite sauce and sprinkled with Parmesan or Romano cheese.