This style of gnocchi is high on my list due to their fluffiness. You can make a big batch as they also freeze well and so convenient. Use a good ricotta cheese as most supermarket brands leave in too much water for that extra weight and more profit (cheeky). That being the case, you may need to leave it to drain in a sieve or cheese cloth overnight. If in a hurry, simply ring out the water content with a clean cloth. My advice, buy it from an artisan local cheese maker, it will be dry, the flavour nuttier and the difference will be chalk and cheese!