I'm making ricotta gnocchi today.  These are MUCH easier than potato gnocchi.  I'm using sprouted wheat flour in place of all-purpose; I hope the wheat taste doesn't overpower the ricotta, which is pretty delicate.  No pictures yet, as they aren't finished.  I'm going to combine them with some diced, roasted peppers, onions, and zucchini, some good olive oil, and shavings of Parmesan.  Might dish them up individually and run them under the broiler once I've sprinkled the cheese.  If we aren't ravenous, I'll post a photo later!