Preheat your oven to 375.

Wash two large potatoes. Using a fork, poke the potato multiple times.

Place on a baking sheet and put into the preheated oven. Bake until fork tender or about 45 minutes to an hour.

Once baked completely, take out of the oven and allow to cool for a few minutes.

Scoop out the baked potato into a large bowl. Mash well with a potato masher or a fork.

Add ricotta, freshly grated parmesan, egg, flour, salt, and pepper.

Mix together with your hand until all the ingredients are completely combined and have formed a ball.

Lightly flour a clean surface and place the gnocchi dough on top.

Cut into 4 equal-sized pieces (a regular knife or bench scraper will work just fine).

Roll each piece into a long cylinder about an inch wide.

Cut each piece into about 1 inch by 1 inch pieces.

Bring a large pot of water to a boil, salting liberally.

Working in three small batches, add pasta to the pot and boil for about 5 minutes. Stir occasionally to be sure it isn’t sticking together.

Add to a strainer or use a slotted spoon to take out gnocchi and set aside.