1 lb. ricotta
2 eggs
2 to 3 c. flour

Mix ingredients. Add additional flour (no more than 1 cup) to mixture. Dough should not be sticky and can be rolled into 1/2 inch thick strips. Cut strips into 1/4 inch pieces. Place on floured cookie sheet. Bring 6 quart pan of water to a boil. Lower heat setting to medium. Add gnocchi. When gnocchi float to the top, drain. Cover with your favorite spaghetti sauce.