Housemade Ricotta Gnocchi

1. Mix ricotta, eggs, flour, olive oil and salt in a bowl and knead until fully blended.

2. Remove and shape into a ball on a floured surface and cut into sections.

3. Roll out dough into ropes, about 1/2 inch thick. Cut each strip into 1-inch pieces.

4. Using a fork or gnocchi board, roll each piece to make the ridges.

5. Refrigerate until ready to cook for up to 3 hours or freeze for later use.

6. In a saucepan, heat up tomato sauce. In another pan, cook gnocchi in boiling

water for about 2 minutes, drain, add the sauce and stir.

7. Serve and top with shredded parmesan cheese.