15-ounces of ricotta cheese.
1 1/2 cups of parmigiano (grated).
2 large eggs.
Zest of 1 lemon.
1 3/4 cups of all-purpose flour.
Pinch of salt.
Put all of the ingredients in a bowl and use a wooden spoon to mix together until well combined. Sprinkle some flour on a clean smooth surface and remove a piece of gnocchi from the bowl (about the size of a fist) and roll it out until it is about 1/2 inch thick. Cut into 1/2 pieces and cook in boiling water for 5 minutes. TIP: Add a splash of olive oil to the water to prevent the gnocchi from sticking together. Remove with a slotted spoon and finish with desired topping.