Thoroughly wash the potatoes and prick them all over with a fork. Bake or boil until fully tender when pierced; once done, allow them to rest until cool enough to handle comfortably. Peel the potatoes and slice each into quarters, then pass each piece through a potato ricer directly onto a clean work surface. Drizzle the beaten egg over the riced potatoes and scatter small dollops of ricotta cheese across the top. Combine the flour with salt and pepper, sift this mixture evenly over the potatoes. Using a bench scraper or your hands, gently bring the mixture together, pressing softly until a cohesive dough forms. Lightly flour the surface and the dough as you knead briefly — avoid excessive kneading to preserve the dough’s airy texture. Once smooth and pliable, divide the dough into eight equal portions. Dust the surface again, then roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch segments, rolling each piece over a floured fork or gnocchi paddle to imprint ridges. Arrange the formed gnocchi in a single layer on a flour-dusted, parchment-lined tray. Repeat the process with the remaining dough, sprinkling with flour as needed. Prepare your choice of sauce or sauté ingredients ahead of cooking. To cook, bring a large pot of salted water to a rolling boil (approximately 1 1/2 tablespoons of salt per half pot). Cook the gnocchi in small batches to prevent overcrowding, stirring gently to ensure they do not stick. Once they float to the surface, allow them to cook for an additional minute, then lift out with a sieve, drain well, and immediately combine with your warm sauce or sauté as desired. Repeat until all gnocchi are cooked.