Remove ricotta cheese from container and press between paper towels to remove excess liquid.
Mix eggs, ricotta, parmesan, salt and pepper in large bowl.
Add flour, starting with 1/2 cup. Slowly add more in 1/4 cup increments (up to 1 cup total) until the dough reaches a slightly sticky consistency.
Cut ball of dough into 6 parts.
Roll each part into a 1-inch thick log and cut into 3/4" - 1" pieces. Liberally toss dough balls in flour to prevent sticking together.
Add gnocchi into large boiling pot of water in batches to prevent sticking together (I generally add 1/3 at a time).
Cook for about 1 minute until the gnocchi start to float and use slotted spoon to remove from water. Continue cooking batches until all dough balls have been cooked.
Toss in sauce of choice.
