While that is heating, combine the ricotta, eggs, and parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
The ricotta can be cooked two ways; either by dropping the ricotta mixture by a rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot. Otherwise, the dough can be separated into 6 logs and rolled out by hand into 6-8” logs and cut into ½” pillowed gnocchi. From here, they can be boiled in the salt water.
When the gnocchi rise to the surface, remove with a slotted spoon and transferred immediately to a serving bowl and topped or tossed in your favorite sauce.
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