In a large bowl, mix ricotta, Parmesan, egg, salt, pepper, and nutmeg (if using) until smooth.

Add flour gradually, stirring until a soft dough forms (it should be slightly sticky but workable).

Transfer dough to a floured surface and gently knead a few times, adding a bit more flour if needed.

Divide the dough into 4 portions. Roll each into a long rope, about 3/4-inch thick.

Cut ropes into 1-inch pieces and, if desired, roll each piece over a fork or gnocchi board for ridges.

Bring a large pot of salted water to a gentle boil.

Cook gnocchi in batches; they’re done when they float to the surface (about 2–3 minutes).

Remove with a slotted spoon and serve with your favorite sauce—like browned butter and sage, marinara, or pesto.