Preheat oven to 400 degrees. Pierce potatoes all over with a fork and place on parchment paper-lined half sheet pan. Place pan in oven and roast for about an hour until tender.
Cut potatoes in half, using a spoon, scoop the potato meat outside of the skins into a small bowl.
Place the potatoes into a rice and press through until smooth. Alternatively, you can use a potato masher and process, until smooth. Place contents into a large bowl.
To the large bowl, add ricotta cheese, Parmesan cheese, egg, 1 ½ cups flour, chives, and salt and pepper.
Using a spatula, fold ingredients together in bowl until well incorporated.
Lightly dust a cutting board with a little bit of flour, turning the dough onto the cutting board.
Lightly knead the dough until it just starts to come together and is a little tacky, then form into a ball.
Cut the ball into 4 equal portions and gently roll each portion into about a 1” thick rope.
Using a bench scraper or a sharp knife (flouring the blade as needed to prevent sticking), cut ½” size gnocchi from the rope.
Place the gnocchi on a floured parchment paper-lined full sheet pan, keeping the gnocchi lightly floured and separated.
*If you are not going use gnocchi immediately, they can be frozen for later use. Freeze on sheet pan first, then place gnocchi in resealable bags and place in freezer until ready to be used.
Bring a large pot of salted water to a boil and cook gnocchi in batches of 16 to 19 pieces, taking care to avoid overcrowding.
Cook gnocchi about 6 minutes, or until the gnocchi begin to float and are fork tender and fluffy. Repeat with remaining batches until finished.
In a large cast iron pan, add 2. T olive oil and 4 T. unsalted butter and bring to medium-high heat.
Add gnocchi to pan sauté until golden brown and lightly seared. Add cooked asparagus and a pinch of salt and freshly ground black pepper to taste, if needed.