These ricotta based gnocchi come together quickly once you have made our lactose free Ricotta.
Set a large pot of salted water to boil, using at least 4 quarts (3.8 L) of water.
Sprinkle some extra flour on work surface, turn dough out and divide into 3 or 4 portions. Roll each portion into a rope about 3/4 inch (2 cm) thick. Use a sharp knife dipped in the flour to cut the rope into 1 1/2 inch (2.4 cm) lengths. Set cut gnocchi aside; roll and cut remaining gnocchi (see Tips).
You may have seen gnocchi sporting little ridges. This texture captures even more of the rich browned butter and while not a necessary step, you can create them if you like. Simply press the tines of a fork onto each cut gnocchi to create the ridges. You might need to slightly reshape the gnocchi into their desired barrel shape.