Scale

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Put a small pot of water on the stove & bring to a boil. Meanwhile, gather all equipment and ingredients needed for the dish.
Line a plate with a few paper towels or a clean cloth. Spread the ricotta cheese on top and then press with another cloth to drain of most the liquid. Place the drained ricotta on a scale and put only 8 ounces into a small bowl.
To the bowl, add 1 oz parmesan cheese, 3½ oz flour, 1 whole egg and 1 egg yolk. Season with salt and pepper. Stir with a spatula until fully incorporated. If still very moist, add 1 TBS of flour until it isn’t.
Dump the dough out onto a clean, floured surface and form into an oval. Cut into four pieces with a dough scraper.
Start to roll one of the segments into a log and then cut in half with the dough scraper. Continue to roll into a log and then cut 8-10 gnocchi from each log. Place on a floured sheet tray.
Place butter and sage leaves in a small saute pan and cook it on medium heat until slightly browned.
In batches, boil the gnocchi for about a minute (until they float). Remove from pot with slotted spoon, put on a plate and top with brown butter/fried sage leaves. I like to add some finishing salt and more grated parmesan cheese. Enjoy!