Pat the ricotta with paper towels for 20 minutes to absorb excess moisture.

Sift the flour into a bowl and mix in the Parmesan and salt.

Create a well in the centre and add the ricotta and egg yolks.

Combine the ingredients and let the dough rest for 30 minutes.

Roll the dough into long sausages using extra flour, then cut into bite-sized pieces.

Cook in salted water until the gnocchi float, or freeze for later use.