• Press the moisture out of the ricotta. See notes for detailed instructions.
• In a large bowl, using a rubber scraper or wooden spoon, mix together the egg yolks and the drained ricotta cheese.
• Sprinkle in the salt and the flour.
• Using gentle folds, incorporate the flour and salt into the ricotta and egg mixture. 
• Do not overwork the dough. It will be sticky. Extra flour can be used as you roll out the gnudi.
• Continue on to rolling or piping out the gnudi.

How to hand roll gnudi:

• Gather the dough and with floured hands on a floured surface, gently roll the dough into a log about 12 inches in length.
• Using a knife, divide the dough in half lengthwise and then slice each half in half again. You will now have 4 long ¼ logs.
• Using a quick chopping motion, slice each log into spite sized pieces, about an inch in length.
• Flour your hands and the pieces of dough again to roll them into little dumplings.

How to pipe out gnudi dumplings:

• Fit a piping bag with a wide open, round tip or just the coupler in the bottom of the bag.
• Dust a cookie sheet or surface with flour.
• Pipe out 1 inch dollops of dough. For larger dumplings press harder and longer to make a golf ball sized dumpling.
• Dust your hands with more flour and sprinkle the dollops with more flour. 
• Pick up each gnudi and form it gently in your hand. I found that shaking them in your hand as if you were shaking dice works well. Just be sure to do one at a time and flour your hand frequently.
• Place on a well-floured cookie sheet until ready to boil.

How To Cook Gnudi

• Bring a large pot of water to boil and salt the water.
• Drop the gnudi in the water and wait for them to float to the top.
• Simmer for 2 minutes and remove them from the pot with a slotted spoon.
• Serve with the sauce of your choice.