In a bowl, mix all the ingredients together until you get a soft, moist dough.

Transfer the mixture onto a floured surface and knead for about three minutes. Roll the dough into a thin sausage shape, and then cut into 1 inch (2cm) long gnocchi.

In a large saucepan of salted boiling water, cook the ricotta gnocchi until the gnocchi rise to the surface, about 4-7 minutes. Remove the gnocchi from the pan with a slotted spoon.