Ricotta gnocchi with escarole, olives, capers and pine nuts

INGREDIENTS FOR 4 PEOPLE
300 g ricotta
100 g flour
100 g grated Parmigiano
1 egg
Salt
Pepper
SAUCE
1 escarole head
4 tablespoons Taggiasca olives
2 tablespoons desalted capers
1 garlic clove
4 tablespoons pine nuts
Extra virgin olive oil
Grated Parmigiano
Salt
Pepper
Since discovering cooked escarole, I have tried many excellent recipes. Its slight bitterness pairs perfectly with sweet ricotta.
I put well-drained ricotta in a bowl, cow's milk in my case but sheep's milk works, add flour and work with a fork.
I add Parmigiano.
Ground pepper.
A generous pinch salt.
Egg.
I mix and work by hand into soft, slightly sticky but not loose dough, adding a little flour if needed.
I form ropes on a floured surface.
I cut little gnocchi.
I roll lightly with flour and reserve while making sauce.
I take escarole.
I shred very finely.
I wash and add to a large pan with sautéed oil and garlic.
I cook about 15 minutes, adding water if needed, salt and pepper, olives and soaked, desalted, roughly chopped capers.
I boil gnocchi in salted water until floating.
I drain into escarole sauce, add Parmigiano and oil and gently toss a couple of minutes with cooking water if needed.
I serve with pine nuts previously toasted in a small pan.