1 (32 oz.) Ricotta cheese
6 eggs
3-4 c. flour

In a large bowl mix Ricotta cheese and eggs. Add 3 cups flour to start. Knead dough mixture with floured hands until dough can be shaped into 3 inch balls. Add more flour if needed. If too much flour is added add a splash of cold water. Take a dough ball and roll between hands until it forms a 1/2 inch rope- like form. On cutting board with sharp knife cut into 1/2 inch sections. Roll each piece with thumb putting a dimple into the gnocchi.