Sun-Dried Tomato and Rosemary Gnocchi

Pierce the potatoes and boil them in salted water until fork-tender, about 30 minutes, then drain and let cool slightly. Once cool enough to handle, peel and mash the potatoes until smooth and free of lumps.
Combine the mashed potatoes with ricotta cheese, chopped sun-dried tomatoes, and chopped rosemary in a large mixing bowl. Mix gently until well incorporated, creating a fragrant, sticky mixture.
Add the egg to the mixture and stir again. Gradually fold in the flour, just until the dough comes together and is soft but pliable. Season with salt and pepper to taste.
Lightly dust your work surface with flour. Divide the dough into four equal portions. Roll each portion into a long rope about ¾-inch thick. Using a floured fork or gnocchi board, cut each rope into 1-inch pieces and gently roll them with a fork to create ridges.
Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water, working in batches if needed. Cook until they float to the surface, about 2-3 minutes; then, use a slotted spoon to transfer them to a serving dish.
Meanwhile, pour olive oil into a frying pan over low heat. Add a small sprig of rosemary and warm the oil gently to infuse its aroma. Remove the rosemary before proceeding.
Gently toss the cooked gnocchi in the rosemary-infused olive oil until they are lightly coated and fragrant. Serve immediately, garnished with additional herbs or grated cheese if desired.