We have recently added to the menu a ricotta gnocchi dish that is doing well which means that we are making gnocchi every other day it seems. The great thing about this version is that it is much easier and faster to make than it's cousin the potato gnocchi. If you haven't tried it, I would recommend giving it a go as it is something you can add into your monthly rotation.
There are lots of good recipes online, so start with one that looks good to you. My two points of advice from experience are: 1) Dry out the ricotta as much as you can before starting. Line a baking dish with paper towels and spread the ricotta over it and then cover with some more paper towels. 2) Once you have mixed in all of your ingredients and let it rest you will kneed and roll your dough out to shape. The amount you kneed the dough will dictate the texture of the gnocchi. If you want a very light and fluffy gnocchi barely touch it. If you want more tooth then kneed it for some time. Like all doughs it takes experience to get the feel for it.