Drain the Ricotta:

• Line a sheet pan with paper towels.

• Spread the ricotta evenly over the towels.

• Top with additional paper towels and gently press to absorb excess moisture.

• Let it sit for 20–30 minutes.

Prepare the Dough:

• Transfer the drained ricotta to a large mixing bowl.

• Add the egg, egg yolk, grated pecorino, and 1/4 cup flour.

• Season with salt and pepper.

• Stir until a sticky dough forms.

Shape the Gnocchi:

• Lightly flour a work surface.

• Turn the dough out onto the surface and gently knead, adding flour as needed to prevent sticking.

• Divide the dough into 4 equal portions.

• Roll each portion into a log about 12–15 inches long.

• Cut each log into small pieces to form the gnocchi.

Cook the Gnocchi:

• Bring a large pot of salted water to a gentle boil.

• Add the gnocchi in batches.

• Cook until they float to the surface, about 30 seconds.

• Use a slotted spoon to transfer them to a towel-lined plate to drain.

Serve:

• Toss the cooked gnocchi with your favorite sauce, such as tomato sauce with fresh basil and parmesan, or a brown butter sauce with mushrooms.

• Serve immediately and enjoy!