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 each potato in half, scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups of your potatoes to a large bowl; stir in flour, ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper and combine until a rough ball forms.

Turn your dough out onto 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 lightly with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces, transfer to a lightly floured baking sheet. (Notes about freezing extra are below.)

Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. (Generally, gnocchi float when cooked.) Drain well and transfer to clean rimmed baking sheet.