Ricotta Parmesan Gnocchi

Sift 1 1/4 cup of flour into a large bowl and add 1 cup of finely shredded parmesan, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper

Remove the paper towels from the ricotta cheese and whisk in 3 egg yolks 

Add the ricotta and egg yolk mixture to the flour mixture and gently knead until just combined

Transfer the dough onto a floured surface and knead gently to bring the dough together

Form the dough into a rectangle and cut the rectangle into one inch strips

Roll the strips into ropes and cut into one inch sections 

Roll each gnocchi along a gnocchi board or the back of a stiff fork (optional)

Transfer the gnocchi onto a lightly floured cutting board to rest while you repeat the process with the remaining portions of dough

Bring a large pot of water to a boil and cook until they float to the top (60-90 seconds)

Transfer gnocchi directly into warm sauce and enjoy