In a large bowl, mix all the ingredients together to form a soft, moist dough.

Transfer the mixture out onto a floured surface and knead for 3 minutes. Roll the dough into a thin sausage shape, then cut into gnocchi about 1 inch (2cm)long.

Cook the ricotta gnocchi in a large saucepan of salted boiling water for 4-7 minutes or until the gnocchi rise to the surface. Remove the gnocchi from the pan with a slotted spoon.