• 1 lb ricotta cheese
• 4 eggs
• 1 cup freshly grated Parmesan cheese
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons garlic powder
• 2 cups all-purpose flour, or as needed

1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
3. While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
4. Place gnocchi into a serving bowl, and spoon sauce over top.

These will take any sauce form a heavy tomato to a light cream – and anything in-between.