Combine the gnocchi ingredients in a bowl except the flour.
8 oz ricotta, ¾ cup parmesan cheese, 1 whole egg, 1 egg yolk, ¼ tsp salt, black pepper
Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add ¾ cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find ¾ cup is enough. (Note 3)
1 cup all purpose flour
Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with remaining 4 logs. (Note 4)
Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2½ minutes, or until the gnocchi is floating on the surface for around 30 seconds.
Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both). Follow the instructions below.