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 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!
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.
If the dough is too sticky, then add a little extra flour, although not too much because the dough should be very soft.