Gnocchi

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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Pierce potatoes with a fork; place potatoes onto the prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in flour, ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper.
Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into an 18-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.*
Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.

*To freeze, place uncooked gnocchi in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until solid, about 1 hour. Transfer to freezer bags.
Cook frozen gnocchi in boiling water in two batches. Frozen gnocchi causes the temperature of the cooking water to drop, so they’ll fall apart before the water returns to a boil if there are too many in the pot. Don’t refrigerate fresh gnocchi for more than two or three hours, as they tend to ooze water and become soggy.