Measure ½ teaspoon of salt. Mix half with 250g of firm, full-fat ricotta (drained before weighing if wet), 75g of freshly grated Parmesan, 1 large egg, 1 egg yolk and black pepper.
Stir in ¾ cup of all-purpose flour just until combined. The dough should be very sticky but hold a mound; add a little more flour only if runny.
Turn the dough out onto a floured surface and gently gather together without kneading. Roll manageable pieces into ropes about ½in / 1cm thick and cut into ⅝in / 1.5cm pieces.
Boil in a large pot of water for about 2½ minutes, until the gnocchi have floated for 30 seconds. Reserve ½ cup of cooking water, then drain.
Meanwhile, melt 60g of unsalted butter in a wide skillet over medium-high heat. Let it turn golden brown, then add the remaining salt and black pepper.
Gently toss the gnocchi and reserved water in the butter for 1 minute, until the sauce coats them. Serve immediately.
