In a large mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, salt, black pepper, and nutmeg (if using). Mix until smooth and well combined.

Gradually add the flour to the ricotta mixture, stirring until a soft dough forms. You may need to adjust the amount of flour depending on the moisture of the ricotta.

Lightly flour a clean work surface. Divide the dough into four equal portions.

Take one portion of the dough and roll it into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces to form the gnocchi.

If desired, use a fork to gently press down on each piece to create ridges, which will help hold the sauce.

Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches.

Cook for about 2-3 minutes or until the gnocchi float to the surface. Use a slotted spoon to remove them and transfer to a plate.

Serve the gnocchi with your favorite sauce, such as marinara, pesto, or a simple olive oil and garlic dressing. Garnish with additional grated Parmesan cheese if desired.