The South of France seemed like an unlikely place to find the most delicious, pillowy ricotta gnocchi, but indeed that is where we found it--at L'Atelier du Port in Nice. The words farm-to-table do not exist there because everything is fresh from the farm and prepared daily. The baskets of fresh (non-GMO) produce arrive in their natural, disfigured state and taste quite different than the sitting-on-the-shelves-for-weeks but perfectly symmetrical counterparts in the US.
Ricotta Gnocchi in this recipe is gluten-free and I've used cassava flour--which is naturally, slightly gummy and adds a potato-like consistency holding the delicate pillow together.
Once the batter is complete you could spoon out dumpling-like drops into a pot of salted boiling water or pipe them out for a more even look.