Sieve 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 make firm but soft dough so that 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.
Make dumplings about the size of a walnut using a dessert spoon. 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 sauce of your choice and the rest of the Parmigiano.
The favorite sauces with this gnocchi are a light tomato sauce, or melted butter and grated Parmigiano. Serve very hot.
Note:
In order to allow the condiment to develop its full favor, keep care to warm the platter with gnocchi in a bain-marie for 5 mins. before serving.
