Line a baking sheet with paper towels. Using a spatula, spread the ricotta cheese over the paper towels. This helps remove moisture, making the dough the right texture for rolling, without having to add too much flour. Allow to sit for no less than 10 minutes while you collect the other ingredients you'll work with.

Once the paper towels are soaked through, use the spatula to scrape the ricotta off into a bowl. Add eggs and mix lightly to combine.

Add flour, parmesan cheese, and salt. Mix lightly until just combined. If dough is super sticky, add 2 tablespoons of flour and mix lightly. Allow to rest for 20 minutes.

When ready to make your gnocchi, note that the best time to make it is RIGHT before you plan to eat. See the recipe notes for a method to keep your gnocchi warm if you plan to make a lot at once.

Bring a larger pot of water to a light boil. Take about 1/6 of the dough and roll it out using your hands into a rope about 3/4 inch wide on a floured surface. The dough may be very sticky: just flour your hands and keep some flour nearby to ensure you can roll it out.

Slice the rope in half, then each half in half, and so on. You was the gnocchi to be about 1/2 in wide (but you can choose if you want them larger!), and cutting each rope in half helps keep the pieces uniformly sized. Place gnocchi on a floured baking sheet and complete this step for all of the dough.

Once the water is at a light boil, add about 1 tablespoon of salt. Add gnocchi to the pot, and cook until they float! That's how you'll know that they're done. This typically takes a couple minutes. Just make sure they aren't sticking to the bottom of the pot!

Use a slotted spoon to remove the gnocchi from the water, and serve with your favorite sauce!