Pass the ricotta through a Mouli into a bowl. Add the parmesan, flour and egg to the ricotta and gently mix together. Reverse onto a floured surface. Remove a piece and roll out with your fingers to 1cm thickness and 1 1/2 centimetres in length.
Whilst you are doing this bring a small saucepan of water to the boil and test your gnocchi to see that they don’t disintegrate when cooked or fray around the edges too much. If so, add more flour.
Proceed to roll them all out and place them on a floured tray as you go. This gnocchi can be used fresh or can be frozen. Cook the gnocchi in plenty of salted water and as they come to the surface scoop them out with a perforated utensil and place them in the sauce.