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Instructions Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Pierce the potatoes with a fork and place them on the prepared baking sheet. Bake until tender, about 1 hour, then cool completely. Halve the potatoes, scoop out the flesh, and mash it. Measure 1 1/2 cups mashed potato into a large bowl. Stir in the flour, ricotta, Parmesan, egg, salt, and pepper. On a lightly floured surface, divide the dough into 6 equal pieces. Roll each piece into an 18-inch rope about 1 inch in diameter, dusting with flour as needed. Cut each rope into 3/4-inch pieces and transfer them to a floured baking sheet. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until tender and floating, about 2-3 minutes. Remove with a slotted spoon and drain well. Notes To freeze, arrange uncooked gnocchi in one layer on a heavily floured parchment-lined tray. Air-dry for 1-4 hours, freeze until solid, then transfer to freezer bags. 
