Drain the ricotta by either squeezing it out in a clean cheesecloth or towel, or by placing it in a mesh colander that has been weighted down with a heavy bottle/object and set over a bowl for a few hours (I did this overnight)
If your ricotta is not watery, you can skip step 1. Make sure it's nice and thick.
Make the gnocchi by combining all ingredients (ricotta, parmesan, eggs, flour, salt and pepper) in a large bowl and mix until combined.
Turn dough out onto a floured work surface and knead only until smooth (about 2 minutes)
Divide dough into about 8 pieces and form each piece into a long rope by rolling (they should be about as thick as your finger).
Cut each rope into ½-inch pieces to form gnocchi using a butter knife while flicking your wrist to push off gnocchi after cutting
As your are cutting, place gnocchi into floured tray and gently shake the tray to coat gnocchi in flour to prevent sticking.
If cooking them immediately, place a large pot with salted water over high heat to boil.
Before cutting all the gnocchi, test the dough by cooking a few in gently boiling water.
After they float to the surface, remove with a slotted spoon and place into a casserole dish that is lightly oiled or that contains some tomato sauce
Serve with tomato sauce, a drizzle of olive oil, or even browned butter.
If you are not cooking immediately, gnocchi should be frozen. I do this by placing the uncovered sheetpan in the freezer for a few hours until the gnocchi are frozen, then I transfer the gnocchi to a freezer bag.