Cup of Yum
1. Let the ricotta stand for a minimum of 10 minutes, then carefully drain off any excess liquid. Then put the ricotta, flour and parmesan in a large mixing bowl and quickly knead everything together to form a soft, sticky dough.
2. Flour a clean work surface really well. Scrape the sticky dough onto the surface. Flour your hands and sprinkle the dough with more flour, if necessary - just enough to gather/pat the dough into a fat log. Cut the dough into 4 to 6 pieces.
3. Gently roll and pat out each piece into a long sausage shape, around 2 cm thick.
4. Using a small sharp knife, cut the dough into equal sized shapes around 3 cm long. Cut straight or at a slight angle, as you prefer.
5. Either cook immediately as described below, or freeze for later (see instructions in notes section also below).

Cooking the Gnocchi

Cup of Yum
1. Boil: Gently drop the gnocchi into salted boiling water. Once they float to the surface (about 2-3 minutes, or slightly longer if cooking from frozen), they're done. Scoop them out with a slotted spoon and serve immediately.
2. Pan-fry: For lightly crispy gnocchi, pan-fry them in olive oil or butter for 2-3 minutes on each side. Let one side brown before carefully flipping to avoid breaking.
3. Bake: Bake on a baking sheet for 20 to 30 minutes or until golden and lightly crisp with vegetables and/or meat (see notes for recipe idea). I don't recommend baking in sauce.