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Mix the egg, parmesan and salt together and then mix in the ricotta (make sure your ricotta is well drained).
Pour the flour over the ricotta mixture and gently stir until all incorporated.
Dust the work surface with semolina (or flour) and roll a small amount of dough into sausage shapes – the thinner the better.
Cut the dough into small even squares approx 1 cm.
Sprinkle some semolina or polenta onto trays and place gnocchi onto them. Try not to overcrowd the trays so they don't stick together. You can freeze them at this stage (make sure they are not touching) and once frozen, you can bag them up to save space.
Cook the gnocchi in a large pot of salted water until they float to the surface, about 2-3 mins depending on the size of them. Scoop out and cover with a little butter or olive oil. Cover with your preferred sauce.