For Ricotta Gnocchi:

1. Using a large bowl, mix together the Ricotta and eggs.
2. Add the salt, black pepper and slowly incorporate the flour.
3. On a clean, floured surface, knead together well.
4. Roll into long cord like rolls and cut into 1-inch pieces.
5. Bring a large pot of well salted water to a boil and add the gnocchi.
6. Stir gently to keep the gnocchi from sticking together.
7. Cook about 8 - 10 minutes.
8. Drain and serve immediately with your favorite sauce.
9. I served mine with Alla Vodka Sauce (instructions below)

For Alla Vodka Sauce:

1. In a large cast iron pan, sauté the garlic in butter, olive oil, red pepper, black pepper, and salt until golden. Add the vodka and cook down for about 3 – 5 minutes.
2. Add the crushed tomatoes and sugar and the rest of the seasonings. Let the tomatoes cook down for about 5 to minutes on a gentle heat. Taste for seasoning.
3. Add the heavy cream and stir until incorporated. Cook to a simmer then lower the heat and let cook additionally for 5 minutes.
4. Serve immediately with the gnocchi or with your favorite pasta dish.