Drain the ricotta of all liquid and then add to a mixing bowl along with the whole egg, yolk, parmesan and salt.
Mix with a fork or your hands until well combined.
Add in ½ cup of flour - mix with a fork or your hands. Test by forming a small dumpling - if it holds its shape, then there is enough flour. If not, slowly add a bit more.
Once you have added enough flour, add in the nutmeg if using and mix in well.
Now, make all the dumplings in your preferred size using your hands to shape and mould together. Place on an oiled plate to prevent sticking.
Fill a large saucepan to ¾ full with water and then bring to a boil.
Now place all the dumplings in the boiling water. After about 30 seconds, gently stir with a wooden spoon to prevent any sticking together.
The gnocchi are done once they start floating for 30 seconds - usually in around 4 minutes. Sometimes they don't float all that much, so just use the time guide instead.
Drain the gnocchi, then brown them in a pan with butter and/or olive oil until lightly golden on each side. You can also crisp up some sage leaves at the same time in the pan.
Serve immediately with crispy fried sage leaves, grated parmesan and the butter/oil.