Step 1 In a large bowl, stir together the ricotta, Parmigiano, parsley, salt and egg until the mixture is smooth and well-combined. Add three-fourths cup flour and continue stirring until it is fully incorporated. Continue to stir in the flour, a tablespoon or 2 at a time, until the mixture forms a soft dough that holds together but may feel slightly damp; this should take a total of about 1 cup of flour. Remove the dough from the bowl and knead it on a lightly floured board until the dough is smooth, pliable and a little sticky.
Step 2 To shape the gnocchi, divide the dough into quarters. Flour your hands lightly (do not flour the work surface). Working with 1 piece at a time, use both hands to roll out the piece of dough with a light back-and-forth motion into a rope about one-half- to three-fourths-inch thick. Cut the roll into 1-inch pieces. Line a jellyroll pan with a lightly floured tea towel and transfer the gnocchi to it. Sprinkle lightly with flour and refrigerate for at least 10 minutes.
Step 3Hold a fork with its tines against the work surface, the curved part of the fork facing away from you. Starting from the bottom of the tines of the fork, press each piece of dough with your index finger firmly upward along the length of the tines, then let the gnocchi fall back onto the work surface. Repeat with the remaining dough until all the gnocchi have been formed. Return the gnocchi to the jellyroll pan and set aside until ready to use.