• Step 1

  Combine ricotta, egg, and salt in large bowl. Add flour while continuing to mix until dough ball is formed.

• Step 2

  Transfer dough to clean surface; knead 2 min. Cover with plastic wrap; refrigerate at least 2 hours.

• Step 3

  Form gnocchi: Transfer dough to lightly floured work surface; cut into 4 pieces. Roll each piece using hands into long "rope" about 1/2-inch in diameter. Cut "rope" crosswise into 1/2-inch pieces. Transfer gnocchi gently onto floured sheet tray; coat each piece with flour by gently shaking pan. Repeat process with remaining dough.

• Step 4

  Cook gnocchi: Drop gnocchi gently into pot of boiling, salted water, working in batches if necessary to avoid overcrowding. Cook 3-4 min (gnocchi will often float to the surface when done). Remove gnocchi from water using slotted spoon.

• Serve with your favorite sauce. • If making ahead, cover gnocchi loosely after step 3 and refrigerate for up to 1 day. Or, freeze gnocchi in single layer on sheet pan, then transfer to a sealed freezer bag and freeze for up to two weeks. • Test gnocchi for doneness by squeezing them; if they flatten easily, they are not done.

Note: When servings & ingredients are modified, nutrition & directions may vary.