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1
Beat the eggs together in a small bowl.
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2
Place 2 cups flour, 1 3/4 teaspoons salt, 1/4 teaspoon freshly ground black pepper, and the ricotta in a large mixing bowl.
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3
With a dinner knife in each hand, cut the ricotta into the flour.
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4
When he flour and ricotta are combined, make a well in the center and pour in the eggs.
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5
Use a fork and, starting in the middle of the mixture, incorporate the eggs into the flour and ricotta.
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6
Knead the dough with your hands briefly, just to bring it together while being careful not to overwork it.
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7
Shape the dough into a ball, and place it on a lightly floured cutting board.
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8
Cut the ball into four pieces, and cover with a clean kitchen towel.
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9
Bring a large pot of heavily salted water to a boil.
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10
One by one, take each piece of dough out from underneath the towel, cut it in half, and roll it into a 3/4-inch-thick rope on a lightly floured cutting board.
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11
The amount of flour on the board is very important: if you have too much the dough is difficult to roll, and if you dont use enough, the dough will stick to the board.
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12
Cut the ropes into 1-inch-long pieces, and sprinkle a little flour over them.
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13
Using your thumb, roll each piece of dough over the back of the tines of a fork, leaving an indentation from your thumb on one side and the markings from the fork on the other.
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14
Plunge the gnocchi into the boiling water in batches.
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15
Once they rise to the surface, cook them for 1 minute more.
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16
Use a slotted spoon to transfer them to a baking sheet or platter.
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17
Drizzle the cooked gnocchi with the olive oil, and toss to coat them well.
