1 c ricotta (use the highest quality you can find)
1⁄2 c Parmesan (finely grated with a rasp)
Freshly ground black pepper to taste
In a non-stick saucepan, bring water, salt and butter to a boil. Reduce to a simmer for one minute.
Add the flour, stirring to bring dough together. Cook stirring frequently for 5 or more minutes to help deepen flavor (it’s okay if the dough darkens). We found that if you rushed this process, the gnocchi fell apart when cooking.
Place dough`in a bowl and remove from heat. You need to cool the mixture but want to add the eggs while the mixture is still warm (just not warm enough to cook). You can speed the cooling by stirring frequently - we placed in a bowl of ice water. Add the egg a bit at a time and mix with a wooden spoon until incorporated. Add the cheese and stir.
Lightly Flour a cutting board. Pinch off a large piece of dough and roughly shape into a roll before gently rolling out on the board. Cut the rolls into bite-sized pieces using your thumbnail as a guide.
Place some flour in a large clean bowl and gently toss the gnocchi to lightly coat with flour. Cook by adding to lots of just boiling salted water. They`ll be ready when they float, just a few minutes.
Remove with a slotted spoon and place directly on a plate - having the sauce on the plate helps evenly coat the gnocchi. These are very delicate and will fall apart if tossed in sauce.