Easy Ricotta Gnocchi

3 lbs ricotta, drained overnight*
2 tsp sea salt
6 large egg yolks
1 cup flour

*The ricotta should be drained overnight in the refrigerator, through a sieve or colander covered with cheesecloth.

Remove the ricotta from the refrigerator after it has drained overnight and dump it into a large bowl.

Into the ricotta, add the sea salt and egg yolks and mix together, then gently fold in 3/4 cup of flour until a dough forms. (Note: the less you work the dough, the more tender the gnocchi will be.) Cover the bowl and place in the refrigerator for 30 minutes.

Prepare your work surface by sprinkling with flour, then sprinkle two baking sheets with flour.

Divide the dough into four even portions, take each portion and roll with your hands into 1 inch thick 'ropes.'
Sprinkle a knife with a little flour and cut each rope into 1 inch chunks.

Put the chunks on prepared baking sheets, lightly dust the top of the chunks with flour. Put the baking sheets into a freezer for 1 day before continuing.

When ready, put a very large pot of salted water on the stove, bring to a boil, drop in FROZEN gnocchi (do not overcrowd the pot) and continue boiling gently until the gnocchi floats to the surface.

Remove the gnocchi with a slotted spoon and put on a warm plate; set aside.

Continue cooking gnocchi this way until you have all you want.

Serve warm with marinara, pesto, tomato sauce, herbs, and Parmesan as desired.