from Cookbook of the Month
2 cups flour
1 lb. ricotta (recipe here, I needed a little over 2 batches)
1 tsp. salt
1/4 tsp. pepper
3 Tbs. olive oil
1. Beat the eggs together in a small bowl.
2. Whisk together flour, salt, and pepper in a large bowl. Add ricotta and combine gently with flour.
3. Make a well in the middle of the ricotta mixture and add the eggs, and gently incorporate. Once eggs are mostly mixed in, use hands to briefly knead the dough until it comes together into a ball. If too moist, add more flour (I had to add quite a bit more).
4. Turn dough onto a lightly floured cutting board, cut into 8 equally sized pieces and cover with a kitchen towel.
5. Bring a large pot of salted water to boil. Taking 1 piece out at a time from under the towel, roll into a 1" (or less) thick rope, and cut into 1" pieces. Take a cut piece, place on the tip of your thumb, and roll the tines of a fork around on the opposite side from your thumb, creating the classic gnocchi texture with the fork and a well with your thumb for sauces.
6. In batches, pop the gnocchi into the water. Once the gnocchi have floated to the surface, let cook for 1 minute, and then take out with a slotted spoon and place on a large baking sheet and toss with olive oil.
7. Serve with sauce of choice (mushroom/corn/sage/browned butter recipe here)