Bring a large stockpot of salted water to a boil.

While the water is heating, try to get the most moisture out of the ricotta by pressing between a few paper towels.

Place the drained ricotta in a large mixing bowl and mix together with egg yolks, olive oil, grated parmesan, 1 cup flour, salt, and pepper until it forms a dough. It might be a little sticky, but if it feels a little too wet go ahead and add a tiny amount of flour at a time until a pasta dough consistency has formed.

Roll the dough into a large ball and cut into 8 equal pieces. Sprinkle each with flour. Form each piece into the shape of a log on a lightly floured cutting board. The log should be about 1-inch thick. Next you’ll cut the logs into bite-sized squares.

If desired for texture, take a fork and lightly press each square to create grooves. Lightly dust them again to prevent from sticking while boiling.

Transfer the gnocchi squares to the boiling water and cook until they start to float, about 1 minute. Drain and serve immediately with your sauce of choice. Or, you can alternatively drain and pan fry in a little bit of butter to create crispy edges… then serve with your sauce of choice. Garnish with parmesan and fresh herbs.