Most gnocchi are made with potato and around 20% of flour. Why use ricotta, it has almost no flavor compared to even a humble potato. Also, gnocchi are fun to make.
Simply ovencook potatoes in their skins in a hot oven for 1 hour. You could cook them in water, but you have to dry them on a small fire for some time. Peel while hot (use handgloves like "Marygolds"). Mash and always while hot, add 20 % volume of flour to the volume of potatoes. You don't need to weigh, just make an estimate.
Now, quickly kneed, as short a time as possible or they will turn rubbery! It has to remain a little sticky. Flatten, cut off stripes and roll very lighthandedly into sausages. Now cut into cushions. You can roll them over a fork to get the "stripes", I don't bother.
You have to boil them asap, even when you want to preserve them for later on. Simple get a few at a time in boiling water. The moment they come to the surface, they are done. In this stage you can preserve them and heat later on in a sauce or even fry them in a little butter.
I made these with a mixture of 80% potato and 20% Hokkaido pumpkin. Both ovencooked for an hour. Then added 20% of flour to the total potato/pumpkin mixture. Maybe you could use ricotta instead of the pumpkin, but I don't see why that would make better gnocchi.
These gnocchi were served with sagebutter as you can see.