Add drained ricotta to potato pulp. Using hand blender or food processor, blend until smooth. Add 3/4 cup Parmesan cheese, sugar, lemon zest, salt and cinnamon; mix well. Stir in flour, 1/2 cup at a time, until soft dough forms. Turn dough out onto floured work surface; divide into 4 pieces. Roll one piece into 3/4-inch wide log; cut into 3/4-inch lengths. With finger, roll each piece up the back of a fork to create ridges on one side. Transfer to floured baking sheet. Repeat with remaining dough.