15 oz. container whole milk ricotta cheese
3 egg yolks
1 c. all-purpose flour
¾ c. fresh grated parmesan cheese
¾ tsp. kosher or sea salt
½ tsp. black pepper
Favorite sauce to serve (marinara, pesto, alfredo, brown butter, etc.)
Prep the water by bringing a large pot of generously salted water to a boil.
To make the gnocchi you must first drain excess moisture from the ricotta. To do this, place 3-4 paper towels on a plate. Put the ricotta onto the paper towel and spread it into an even layer about ½ inch thick. Place 3-4 more paper towels on top and gently press down and let the excess moisture soak into the paper towels trying to get out as much moisture as possible.
Scrape the remaining ricotta into a mixing bowl. Add the egg yolks and gently mix to combine. Add in the flour, parmesan, salt, and pepper. Mix just until combined being careful not to overmix. The dough should be moist and a bit sticky, but should hold together well. If you feel it is too wet then just add a tablespoon or 2 of flour.
Shape the dough into a disk and then transfer it to a floured surface. Sprinkle the dough with a little more flour. Cut the disk into 8 wedges. Using your hands, roll the wedges into logs about ¾ inch wide. Cut each log into bite-size little squares. Dust the gnocchi with a little more flour and toss to make sure they are lightly coated in flour.
Carefully add the gnocchi to the boiling water and after 30-45 seconds they should begin to float. At this point they are done so remove them and drain. Toss the warm gnocchi in your favorite sauce. Top with some more cheese and enjoy.