To make the gnocchi combine all ingredients in a bowl and stir to combine. (if using firm ricotta - blend beforehand) The dough should be quite sticky
Dip a teaspoon in hot water and use it to shape the dough into several olive-sized gnocchi. Re-dip the spoon each time so dough does not stick
Heat a saucepan of water. When boiling poach the gnocchi for 30 - 40 seconds and remove from water with slotted spoon. They are done when they float to the surface
Eat immediately with a little olive oil and a tiny pinch of salt