| Whisk the ricotta cheese with the egg until fluffy. Bring a pot of salted water to a simmer.
Stir in the nutmeg and parmesan, turn out onto a floured board, then knead in just enough flour to make the dough pliable and not sticky. Do not overmix.
Roll the dough into long strands about ¾-in in diameter. Cut into pieces about 1½-in long, then press down on both sides of each gnocchi with a fork, to form shallow grooves.
Drop the gnocchi in the simmering water and cook just until they float, about 1 to 2 minutes.
Serve hot with sauce, or cover with cheese and broil for a few minutes.
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Recipe: Ricotta Gnocchi
