Mix the ricotta and egg yolks well.
500 gr ricotta cheese., 4 egg yolk.
Add the Parmesan cheese.
75 gr finely grated Parmesan.
Add flour and mix all the ingredients well until you get a uniform dough.
500 gr flour.
Let rest for at least half an hour.
To make the gnocchi, stretch the dough into cylinders of approximately 1.5cm in diameter and cut into small pieces.
Boil in salted water or vegetable broth for 2 to 3 minutes. When all the gnocchi float they are almost ready. The cooking time depends on the size of the gnocchi, so it is important to try to cut them all to roughly the same size.
Salt.
For the filled gnocchi:Make one by one the gnocchi of a larger size than usual (approximately double). With the tip of the index finger, press in the middle, making a hole.
Fill and close. It is important to make sure that it is well closed because otherwise the filling will escape when boiling. In this case, I filled them with Genovese pesto (See video) but that's to taste. Enjoy!
