(I know a lot of people know Gnocchi made with potatoes. I much prefer the light Gnocchi made with ricotta cheese...)

Ingredients:
12 oz. fresh ricotta, well drained
3 1/2 oz. Parmigiano
4 eggs (2 whole, 2 yolks)
Flour
salt

Sieve the ricotta into a bowl. Add the eggs (2 whole and 2 yolks), half the
parmigiano and a pinch of salt. Mix well with a wooden spoon, adding as
much flour as needed to obtain a firm but soft dough so that the gnocchetti
will hold their shape. The quantity of flour given in this recipe is only an
approximation; more may be needed if the ricotta has not been properly
drained. By using a dessert spoon make dumplings about the size of a
walnut. Bring a generous amount of salted water to boil in a large pot add
the gnocchi and stir gently. Cook until the gnocchi float to the top. Drain
and arrange in layers in a soup tureen, seasoning each layer with the
desired sauce and the remainder of the parmigiano. A preferred sauce for
this type of gnocchi is a light tomato sauce, or melted butter and grated
parmigiano. Serve very hot. NOTE: As with malfatti, this preparation may
be kept over a bainmarie for 5 minutes before serving

Advanced option:
There is a technique to make the Gnocchi pieces that involves:
Rolling out the dough to be about 3/8 inch thick.
Taking your finger near the edge of the dough, and pressing down and dragging it away from the dough slab.
What you should pull away is a "curl" of dough that you toss into the water.