Place the ricotta in a sieve and let drain for approximately 15 minutes.
In a large bowl whisk until creamy and thick the ricotta, egg, parmesan, salt and pepper.
Then add the flour and mix until almost combined, then move to a flat surface and form into a compact soft dough, remove pieces and form into a rope and cut into 3/4 inch (2 cm) pieces, roll the pieces off a fork to make ridges or leave plain.
In a large pot of boiling salted water cook the gnocchi for approximately 1-2 minutes or until they float to the top. Remove with a slotted spoon and add to the sauce and toss and serve, sprinkle with parmesan cheese before serving. Enjoy!
SAUCE
In a large pan add the butter and sage leaves, cook on medium heat until butter has melted, cook for about 2 minutes. Add the gnocchi and toss and serve.
Notes
If the dough is too sticky, then add a little extra flour, although not too much because the dough should be very soft.Any leftover gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge.To freeze the gnocchi, place them on a cookie sheet in a single layer and freeze for about two hours, then transfer them to a freezer bag or an air tight container. The gnocchi will last for up to six weeks in the freezer.