Drain the ricotta well by placing it in a sieve over a bowl for about 30 minutes, or pat it dry with paper towels until not watery.
In a large bowl, combine the drained ricotta, the egg, and grated Parmesan; stir until evenly mixed.
Add 150 g (about ¾ of the flour) and a generous pinch of sea salt to the bowl, then bring the mixture together with your hands until a soft, slightly sticky dough forms.
Lightly flour your hands and work surface with the remaining flour. Turn the dough onto the surface and gently gather it into a ball; add a little more flour only if the dough is too sticky.
Flatten the dough into a disk about 1 inch (2½ cm) thick. Cut into strips about ¾ inch (2 cm) wide and roll each strip into a rope, then cut the ropes crosswise into ¾ inch (2 cm) pieces.
Arrange the formed gnocchi on a parchment-lined baking tray while you finish shaping the rest.
Bring a large pot of water to a gentle boil. Drop the gnocchi into the water in batches and cook for 1–2 minutes or until they float to the surface.
Remove cooked gnocchi with a slotted spoon and serve immediately with your preferred sauce.
